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Updated: Jun 20


Follow @frasercooks for easy, comforting and delicious plant based recipes all year long!


4 cups of mushrooms, sliced razor thin

1 tbsp olive oil

A pinch of salt and pepper

4-8 wooden skewers, soaked in water to prevent burning

Ramp Pesto

1 bunch of ramps, cleaned and trimmed

1 shallot, peered and roughly chopped

2 garlic cloves, peeled

1/4 cup vegan parm, sub nutritional yeast

2-4 tbsp olive oil

1 tsp salt

1/4-1/2 cup water


1. Using the slicing blade on a food processor, or a sharp knife, slice the mushrooms super thin. Build the skewers by placing the mushrooms on and really packing them tight! The mushrooms will shrink when they cook so pack them in! Brush with olive oil and sprinkle with salt and pepper, set aside.

2. In the bowl of a food processor, with the S blade attached, add all the ramp pesto ingredients except the water. Process until smooth. Add half the water and process. If you need, add the rest of the water, but you might not have to!

3. Heat up your grill, if you don’t have a grill, you can bake these or cook in a large pan. Carefully place the skewers on the grill and cook for 5 minutes over medium heat. Flip and liberally brush on the pesto. Cook for another 5 minutes or so until all sides are golden brown, reapplying the pesto so it’s on all sides! Once golden brown, and slightly charred, they are ready! Serve em up and dig in!

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