Ramp Chimichurri
from a Couple Cooks
Ingredients:
- 1 bunch ramps (about 10 to 12)
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon red pepper flakes
Directions:
- Clean the ramps; if necessary, remove the roots. Chop the bulbs off the stems and into some rough pieces. Chop the leaves into rough pieces.
- Place just the bulbs into a food processor or blender and process until minced. Then add the leaves, ¼ cup olive oil, 2 tablespoons red wine vinegar, ½ teaspoon kosher salt, and ¼ teaspoon red pepper flakes. Blend until smooth. Makes about ½ cup.
Serving Suggestion: Use this easy chimichurri sauce over meats, or on a classic cheese omelet! Get the Overhiser’s omelet recipe here.
There are lots of other wonderful spring items showing up at farmers markets this time of the year. Look for asparagus, pea shoots, morel mushrooms, and more. And don’t forget farm fresh eggs, artisan cheeses, new potatoes, spring onions, and leeks!
Ramped Up Crostini with Ricotta and Pea Shoots
Loaded Vegetable Spring Quiche
Asparagus Ramp Soup with Rustic Spelt Bread
Caramelized Ramps with Brown Butter
Spring Vegetable Minestrone with Wild Ramp Pesto
