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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 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
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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.


  • 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


  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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  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:


  2. Silka says:

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

    1. Alex Overhiser says:


  3. Jane with an L says:

    I can’t wait for ramps, I haven’t been out much but soon, we’re hoping.

  4. Tiffany says:

    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.)

  5. Lynn says:

    How long will this keep?

    1. Sonja says:

      Good question! I’d say at least a week in the refrigerator.

  6. Nicole (FoodBlogLife) says:

    Very pretty! I love the variation idea,,,will have to try :)

  7. Christine says:

    Beautiful picture! Just stunning! And the recipe looks pretty good, too ;)

  8. Michelle Ritchie | Delicious Karma says:

    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!

    1. Sonja says:

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

  9. Sara {Home is Where the Cookies Are} says:

    I love, love, LOVE chimichurri! And, I’m ashamed to say, I don’t even know what a ramp is! I will be Googling when I finish commenting! Looks delicious!

  10. Eileen says:

    This chimichurri sounds so good! Now I’m especially sad that ramps just don’t ever show up in California. ;)

  11. marcie@flavorthemoments says:

    Chimichurri is a favorite of mine over grilled meats! Love that you made a ramp version. I’ll have to try it!

  12. Laura says:

    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! :)

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