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.
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This recipe is…
This recipe is vegetarian, gluten-free, vegan, plant-based, and dairy-free. 5 from 1 review
