Grilled Zucchini with Smoked Ramp Pesto

Grilled Zucchini with Smoked Ramp Pesto


For the Squash:

  • 1lb Baby Zucchini
  • Extra Virgin Olive Oil, for drizzling
  • Sea Salt 

For Ramp Pesto:

  • 1lb Ramps, whites and leaves (or other wild onion)
  • 1/4 Cup Walnuts. toasted
  • 3 Tbsp Parmesan Cheese, grated
  • 1/2 - 3/4 Cup Extra Virgin Olive Oil
  • 1 Tbsp Lemon Juice, freshly squeezed
  • Salt to taste


For the Squash:

  • Pre-heat grill over medium
  • Slice zucchini in half length-wise
  • Drizzle with extra virgin olive oil to lightly coat
  • Season with sea salt
  • Place sliced zucchini cut side down and cook for 1 minute
  • Turn over each zucchini and cook on the other side for 1-2 minutes
  • Remove from heat and place on a platter
  • Drizzle with Smoked Ramp pesto (or any of your favorite pesto recipes) and serve

For the Smoked Ramp Pesto:

  • Wash and clean ramps of any dirt and debris

  • Drizzle ramps with olive oil to coat
  • Place ramps in a smoker or on the grill for 3-5 minutes
  • Take ramps off of the smoker or grill and set aside to cool
  • Toast chopped walnuts in a skillet on medium heat for 1-2 minutes until golden brown
  • Add the walnuts, cheese and ramps, into a food processor and begin to blend
  • Slowly drizzle in oil olive while blending until you reach the desired consistency
  • Add salt, pepper, and lemon juice to taste
  • Store in a jar in the refrigerator for up to a week. Freeze for up to two months





  • Farmer Jones Farm

    Hi Deborah, Our book does not provide nutritional information.

  • Deborah

    Hello, does your book include nutritional information such as calories, carbs, fiber etc.?

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