Ramp Chimichurri Sauce / Photo by Kerri Brewer / Katie Workman / themom100.com

I’m not going to apologize for the rampiness of this blog for the past few weeks.  I can’t and I won’t.

Chimichurri sauce is a very classic Argentinean sauce, typically served with steak of some kind.  It usually is made with parsley and garlic, often other herbs, and often a splash of something acidic like vinegar or lemon juice.  In this case I decided that ramps would be the perfect stand in for both the parsley (all those lush green leaves) and the garlic (those intense wild scallion bulbs).

Ramp Chimichurri Sauce / Photo by Kerri Brewer / Katie Workman / themom100.com

How to Use Ramp Chimichurri

What are you going to do with this sauce?

You are going to serve this with steak (These Mexican Rib-Eyes would be great), maybe grilled or pan seared fish or seafood, possibly a roast of some kind.  You are going to use it in the dressing of a pasta salad.

You are going to serve it instead of cocktail sauce for shrimp cocktail.  You are going to spread just a little bit on a turkey sandwich, or add a little bit to your egg salad.

You are going to stir some into a pot of rice or risotto.  You are going to add a spoonful or two to a vegetable soup.  You are going to smear some under the skin of chicken pieces before roasting or grilling them.

Ramp Chimichurri Sauce / Photo by Kerri Brewer / Katie Workman / themom100.com

You are going to use a little on some very good grilled or griddled slices of  bread and top that with a fabulous cheese, like a goat cheese, or a sweet gorgonzola for the best crostini of the spring.    You are going to mix this with some cooking water from boiling up a big pot of pasta and use it to toss with the noodles.

Chimichurri sauce is a classic Argentinean sauce, typically served with steak. In this variation, spring ramps are used as a substitute.

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Ramp Chimichurri Sauce / Photo by Kerri Brewer / Katie Workman / themom100.com

My 12 year old said that this was one of the best sauces I have ever made.  I found that as shocking as you probably did.

More Ramp Recipes to Make This Spring:

Ramp Chimichurri Sauce / Photo by Kerri Brewer / Katie Workman / themom100.com

Ramp Chimichurri Sauce

Ramps are a clever Spring stand in for both the parsley and the garlic in this classic Argentinian sauce.
Yield: 6 People
Diet: Gluten Free, Vegan, Vegetarian

Ingredients

  • 1 tablespoon fresh oregano leaves
  • 2 teaspoons fresh thyme leaves
  • ¼ cup fresh parsley leaves
  • 10 ramps trimmed and cut into 1 inch pieces, leaves included
  • 1 tablespoon white wine vinegar
  • ½ cup extra virgin olive oil or more as desired
  • Coarse or kosher salt and freshly ground pepper to taste, be liberal
  • Pinch red pepper flakes

Directions

  • Put everything into a food processor and blender and whir the hell out of it.  If you want a thinner sauce, add more olive oil, or you could add a little water.

Nutrition Information

Calories: 179kcal | Carbohydrates: 5g | Protein: 1g | Fat: 18g | Saturated Fat: 3g | Sodium: 2mg | Potassium: 24mg | Fiber: 1g | Sugar: 1g | Vitamin A: 681IU | Vitamin C: 7mg | Calcium: 34mg | Iron: 1mg

The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.

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Comments

  1. This was amazing on oven roasted potatoes and green beans! Added some dandelion and clover green to the chimichurri since we were already on the forage trail and they were nearby. Then froze the leftover chimichurri in ice cube trays for later usage! Thank you for the great recipe!

  2. I haven’t tried this yet but I can’t wait to try it as the ‘sauce’ of a pizza with some mildly flavored white cheese, with some pine nuts.

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