Ramp Sauce
Ramps are the best substitute for both parsley and garlic in a chimichurri-like sauce that's perfect for spring.
Servings: 6 People
Equipment
Ingredients
- 1 tablespoon fresh oregano leaves
- 2 teaspoons fresh thyme leaves
- ¼ cup fresh flat-leaf 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)
- Kosher salt and freshly ground pepper (to taste)
- Pinch red pepper flakes
Instructions
- 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.
Notes
- Ramp sauce will stay well for about 1 week in an airtight container in the fridge.
- This sauce also freezes very well. You can portion it in ice cube trays so that you can thaw a little at a time. The cubes will keep well in the freezer for up to 3 months. When you are ready to use them allow them to thaw at room temperature overnight.
Nutrition
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