This recipe all started when I spotted ramps while grocery shopping. Except, when I bought them I had no clue what I was actually going to do with them.
The end result? Amazing.
So what are ramps? Ramps, also known as wild leeks, are a type of wild onion that grow during the spring on the East Coast of the U.S. and Canada. If you’re at all tuned into the foodie scene you’ll know there’s a lot of fuss around these babies. So what’s the big deal? Ramps take a long time to grow. Like four years to reproduce kind of long time. And they are only in season for a few short weeks in the Spring. You can’t just walk into a grocery store in the fall and grab a bunch of ramps.
When we lived in Southern CA we saw leeks at our local farmers markets, but only for a week or two in the spring time. Not only were they a rare find, due to their short season, they were a hot item among anyone who fancied themselves a foodie or anyone who just enjoyed trying new foods.
Typically, we charred them on the grill, drizzled with oil, and served with steak. We kept it super simple.
This past week I found them stocked at our local Whole Foods here in UT. I was shocked but excited. I grabbed a couple bunches and was on my way.
When I got home I decided I wanted to try something different. I was stumped on what to do with these wild onions that taste like a cross between garlic and onions. A pungent, but delicious flavor.
Then seemingly out of nowhere, it hit me. Chimichurri. An uncooked Argentinian sauce used for meats.
1 bunch ramps, very roughly chopped
2 glugs (about 2 tsp) red wine vinegar
A dash of red pepper flakes
1/3 cup avocado oil
1-2 tsp red pepper flakes
Pinch of sea salt
Water, as needed
Toss all the ingredients except for the water in a food processor and blend until smooth. Pause to scrape the sides to ensure it all gets mixed in. Add water as needed to thin out to desired consistency.
So now what? You can serve this deliciously pungent sauce with grilled meat or do like I did and make a steak and ramp chimichurri flatbread. So good, you guys!
I made a Simple Mills pizza crust following the directions on the box, making one large crust rather than two, and baked it until done.
When it comes out of the oven, let it cool a few minutes then add the toppings. I started with a thick layer of dairy free Kite Hill chive cream cheese. Next up? Organic baby kale. Topped off with perfectly grilled and sliced grass-fed steak. Finish with a good drizzle of the ramp chimichurri and go to town! Feeling fancy? Add some nutrient loaded micro greens.
Love + light,
*Note: this post was not sponsored or an ad. The brands I linked are simply the brands I used and brands that I trust and like.