Chimichurri (Ramp or Classic)

Chimichurri

I ran by the farmer’s market this weekend (which couldn’t be any more different than the Southeast Asian markets from my recent trip, let me tell you!), and was happy to see a table brimming full of ramps. We’d heard quite a bit about these wild onions, similar to tiny leeks, but had never tried them. I decided to pick up a bunch, and asked the vendor what to do with them. You can grill them, she told me, make a pesto, or make that one Argentinian sauce — what is it called again? Oh yes — chimichurri.

My interest was immediately piqued – I’d heard of chimichurri, but never tried it since it sounded so fancy. Let me assure you, after trying it out, not only is it incredibly easy to whip up (if you have a food processor or blender), it is incredibly tasty. Step aside, pesto — chimichurri is easier, cheaper, and just as delicious.

Classic chimichurri is made with parsley and garlic; its ramp counterpart is made with the bulbs and leaves of the ramps. Ramp chimichurri has a wonderful, smooth and unique flavor that is worth searching out a bunch of ramps. Ramps are foraged, so you could check your local forest (or farmer’s market) if you live east of the Mississippi in the US, where ramps can grow. If you’re not able to access ramps, you can’t go wrong with the classic parsley variety. I’ve included both below.

What to do with it? Traditionally, chimichurri is a condiment to serve with steak or fish, but try it with anything — grilled or roasted vegetables, eggs, on a taco, in a sandwich, on a quesadilla – whatever suits your fancy.

Ramps

Ramp Chimichurri
 
by:
Makes: About ½ cup
What You Need
  • 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
What To Do
  1. 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.
  2. 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.
Classic Chimichurri
 
by:
Makes: About ½ cup
What You Need
  • 1 cup tightly packed fresh parsley
  • 2 small cloves garlic
  • ¼ cup olive oil
  • 2 tablespoons red wine vinegar
  • ½ teaspoon kosher salt
  • ¼ teaspoon red pepper flakes
  • (Doubles easily to yield 1 cup sauce.)
What To Do
  1. Place all ingredients in a food processor or blender and blend until smooth.

 

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12 thoughts on “Chimichurri (Ramp or Classic)

  1. Laura

    SO jealous that you have ramps already. I know they tend to be over-foraged anymore, but I can’t resist a bunch or two when spring starts. We call them wild leeks here. Lovely chimichurri too! :)

    Reply
  2. Michelle Ritchie | Delicious Karma

    Ramp Chimichurri….now that I have not yet tried! I’ll have to make it when I head East to visit my family. One doesn’t often find it here in SF. This make me think about how chimichurri can be made with different ingredients…just like you can do with pesto. Very inspiring!

    Reply
    1. Sonja Post author

      Yes! Let us know if you try any other ingredients in a chimichurri. I think you can use any type of green – even kale!

      Reply
  3. Tiffany

    I love this picture. SO BEAUTIFUL. The recipe sounds great, for sure, but the picture is what got my eye. Print it and put it in a frame, please :) (And I bet the market here is very different than there! But it is fun that as different as they are, almost every culture has something similar.)

    Reply

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