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  • Writer's pictureEd Joice

Ramp Chimichurri

Chimichurri sauce is up there among my top three favorite condiments. I can put it on almost anything and just devour it, stuff is so good. Chimichurri is originally from Argentina, far as I can tell, but these days you can find it or a version of it in all kinds of restaurants around the Twin Cities area. I've grown to love it as a sauce on grilled meats, as it is originally intended, but also to top pizzas, french fries, thinned out with olive oil and vinegar to act as a salad dressing or used as a marinade.


1/2 c finely chopped or crushed ramp leaves packed

1 clove of garlic or ramp bulb, minced

1 tbsp red wine vinegar

1 tbsp lemon juice

2 tbsp olive oil

pinch of salt

pinch of calabrian chili flakes (optional)


Not a lot to this one folks--it's pretty easy. Just combine all the ingredients and stir by hand to incorporate well. If you want, some recommend marinading the garlic in the red wine vinegar before incorporating. I've also added lemon zest for even more of a bright "pop" to mine, which can be very nice in fish or salad applications. Enjoy!

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