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Looking for ramp recipes? This ramp chimichurri has a uniquely delicious flavor; serve it with steak, fish, roasted vegetables, eggs, or in a sandwich.

Ramp Chimichurri
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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. Ramp chimichurri! Keep reading for the recipe.

How to make ramp 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 out this ramp chimichurri, not only is it incredibly easy to whip up, 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 farmer’s market (or forest!) if you live east of the Mississippi in the US, where ramps can grow.

How to serve ramp chimichurri

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.

Bunch of ramps

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This recipe is…

This recipe is vegetarian, gluten-free, vegan, plant-based, and dairy-free.

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Parsley recipes

Ramp Chimichurri


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  • Author: a Couple Cooks
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: About ½ cup 1x

Description

Looking for ramp recipes? This ramp chimichurri has a uniquely delicious flavor; serve it with steak, fish, roasted vegetables, eggs, or in a sandwich.


Ingredients

Scale
  • 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

Instructions

  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, olive oil, red wine vinegar, kosher salt, and red pepper flakes. Blend until smooth.
  • Category: Sauce
  • Method: Blended
  • Cuisine: American

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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16 Comments

  1. Matt says:

    This is incredible. Do you think I could freeze it in ice cube trays to use throughout the year?






    1. Alex Overhiser says:

      Yes!

  2. Silka says:

    Could it be frozen away if I make a few jars?

    1. Alex Overhiser says:

      Yes!

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