Ramp Chimichurri Sauce Recipe

Ramp Chimichurri Sauce

 Katie Workman

Prep: 5 mins
Cook: 0 mins
Total: 5 mins
Servings: 6 servings
Yield: 3/4 cup
Nutrition Facts (per serving)
233 Calories
19g Fat
18g Carbs
2g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 233
% Daily Value*
Total Fat 19g 24%
Saturated Fat 3g 13%
Cholesterol 0mg 0%
Sodium 122mg 5%
Total Carbohydrate 18g 7%
Dietary Fiber 3g 9%
Total Sugars 5g
Protein 2g
Vitamin C 14mg 70%
Calcium 77mg 6%
Iron 3mg 16%
Potassium 222mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

  • 2 teaspoons fresh thyme

  • 1/4 cup fresh parsley

  • 10 ramps, trimmed and cut into 1-inch pieces, leaves included

  • 1 tablespoon white wine vinegar

  • 1/2 cup extra-virgin olive oil, or as needed

  • Coarse salt, to taste

  • Freshly ground black pepper, to taste

  • 1 pinch red pepper flakes

Steps to Make It

  1. Gather the ingredients.

  2. 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. 

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