Don’t worry, I’m not here to give you another recipe for wild ramp pesto—the internet is already overflowing with those! Instead, let’s talk about how to handle that “green gold” once you’ve made it. Since the fresh ramp season only lasts a few short weeks, the real question is: how can we freeze homemade pesto so we can enjoy that spring flavor all year long?
Can you actually freeze wild ramp pesto?
The good news is: yes, you absolutely can freeze wild ramp pesto! But it’s not quite as simple as tossing a jar in the freezer and calling it a day. If you want to keep that vibrant color and fresh taste, there are a few “golden rules” to follow:
- Process your ramps immediately after harvesting.
- Sort through your greens and toss any bruised or damaged leaves.
- Use high-quality ingredients (good olive oil makes a difference!).
- Freeze the pesto as soon as it’s whipped up.
- Keep your workspace and tools extra clean.
Quick heads-up:
When foraging in the wild, you’ve got to be 100% sure of what you’re picking. Wild ramps look incredibly similar to Lily of the Valley, which is toxic. Meadow Saffron is another poisonous look-alike to watch out for. When in doubt, don’t pick it!
Choosing the right containers
You can definitely use plastic Tupperware or freezer bags, but let’s be honest—this stuff is liquid gold, and it feels a little “cheap” in plastic. Glass jars (like Mason jars or Weck jars) are a much nicer, eco-friendly option. Just a pro-tip: only fill the jars about ¾ of the way full. Pesto expands as it freezes, and you don’t want a “glass-tastrophe” in your freezer!
If you usually only need a little bit of pesto at a time, try the ice cube tray method. Spoon the pesto into the tray, smooth it out, and pre-freeze. Once they’re solid, pop the cubes out and store them in a freezer bag. It’s the ultimate “portion control” for your pasta nights.
Don’t forget the labels!
Labeling your containers with the contents and the date is a lifesaver. Once it’s frozen, wild ramp pesto looks exactly like basil pesto or any other green sauce. Plus, it helps you keep track of how long it’s been sitting in there.
The right way to thaw
For the best results, let your pesto thaw slowly in the fridge overnight. Leaving it out on the counter can encourage bacteria growth, and we definitely don’t want that. However, if you’re using those handy pesto cubes to season a hot soup or sauce, you can drop them straight from the freezer into the pot!
How long does it stay fresh?
While plain ramps can stay frozen for a long time, the shelf life of your pesto depends on what else is in it. If your recipe is just ramps, nuts, oil, garlic, and spices, it’ll stay good for about a year. If you’ve added dairy like Parmesan cheese, you should aim to use it within six months. Just keep in mind: the longer it sits in the freezer, the more that signature punchy aroma will start to fade.
Is canning an option?
If your freezer is already bursting at the seams, you can also preserve your ramp pesto using the canning method. The processing time will depend on your specific ingredients. Alternatively, simply preserving ramp leaves in oil and salt can keep them fresh in the fridge for up to a year.
Quick Tip:
Around April, keep an eye out for the long flower buds. They are totally edible! Pick them while they’re still tightly closed and pickle them—they taste just like wild capers.
