This chimichurri is great on steak, chicken or roasted vegetables!

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You will need:

½ cup ramps, leaves and bulbs separated

1 cup cilantro

1 cup parsley

½ teaspoon salt

¼ teaspoon pepper

¼ teaspoon red pepper flakes

¼ cup olive oil

2 teaspoons red wine vinegar

  1. Bring a small saucepan of water to a boil.
  2. Add the ramp bulbs and boil for 3 minutes.
  3. Add the leaves and boil for another minute.
  4. Strain, then cool under running water and dry with a towel.
  5. In a food processor, pulse the ramps, ramp leaves and bulbs, cilantro, parsley, salt, and peppers until finely chopped.
  6. While running, add the olive oil in a slow steady stream until just combined.
  7. Add the vinegar and pulse a few times more.


Photography by Linda Pugliese

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