Ramp Chimichurri
Move over mint sauce! Chimichurri’s a new Easter tradition—a fresh accessory for Good Friday fishes or roasted young lamb. Serve in a little bowl on the side as an assertive condiment, or use as a marinade, brushed on before cooking.
Ingredients
- ½ cup olive oil
- 2 teaspoons red wine vinegar
- ½ teaspoon smoked paprika
- ½ teaspoon Tabasco
- ½ cup finely chopped flat-leaf parsley
- 3 tablespoons finely chopped ramp leaves (about 12 leaves)
- 1 tablespoon finely chopped fresh oregano leaves (about 2 sprigs)
- Salt to taste
Instructions
- Yields about ¾ cup
- In a bowl, whisk together the olive oil, vinegar, smoked paprika, and Tabasco. Fold in the parsley, ramps, and oregano; add salt to taste.
