Ramp Salsa Verde

This recipe is not rigid. Vary it depending on what you have on hand—if no ramps, use scallions or chives or leave out all together. Shake up the recipe based on the herbs you have on hand—no basil, use mint. If using woody herbs (thyme or rosemary) just be sure to strip from the stem. Play around with the type of acid—vinegar, lemon, orange, pickle liquid. I now make some version of this on a weekly basis and serve it as a slathering side to just about everything—grilled meats, seared fish, cheeses, topping for pasta or to dress up lentils and rice.

  • 1 handful parsley, stems and all
  • ½ handful cilantro, stems and all
  • 3 sprigs basil
  • 3 ramps with their greens
  • 1 tsp salt
  • pinch chili flakes
  • ½ C olive oil
  • 2 T apple cider vinegar
  • 1 lemon, zest and juice
  1. In a blender of food processor, pulse the herbs, ramps, salt, and chili flakes until roughly chopped
  2. Add the olive oil and acids and blend until mostly smooth
  3. Taste and add salt or acid as desired

This recipe is featured in the post:

Cooking with Herbs