Chimichurri sauce is a very classic Argentinean sauce, typically served with steak of some kind. It usually is made with parsley and garlic, often other herbs, and often a splash of something acidic like vinegar or lemon juice. In this case I decided that ramps would be the perfect stand in for both the parsley (all those lush green leaves) and the garlic (those intense wild scallion bulbs).
What are you going to do with this sauce? You are going to serve this with steak, maybe grilled or pan seared fish or seafood, possibly a roast of some kind. You are going to use it in a pasta salad. You are going to serve it instead of cocktail sauce for shrimp cocktail. You are going to spread just a little bit on a turkey sandwich, or add a little bit to your egg salad. You are going to stir some into a pot of rice or risotto. You are going to add a spoonful or two to a vegetable soup. You are going to smear some under the skin of chicken pieces before grilling them. You are going to use a little on some very good grilled or griddled slices of bread and top that with a fabulous cheese for the best crostini of the spring. You are going to mix this with some cooking water from boiling up a big pot of pasta and use it to toss with the noodles.
My 12 year old said that this was one of the best sauces I have ever made. I found that as shocking as you probably do.
- 1 tablespoon fresh oregano leaves
- 2 teaspoons fresh thyme leaves
- 1/4 cup fresh parsley leaves
- 10 ramps (trimmed and cut into 1-inch pieces, leaves included)
- 1 tablespoon white wine vinegar
- 1/2 cup olive oil (extra virgin, or more as desired)
- Coarse salt and black pepper to taste (freshly ground, be liberal)
- 1 Pinch red pepper flakes
- Put everything into a food processor or 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.
|Nutritional Guidelines (per serving)|
|Total Fat||20 g|
|Saturated Fat||3 g|
|Unsaturated Fat||13 g|
|Dietary Fiber||11 g|