2.5ozFresh ramp leaves, washed and cleaned (this roughly 2 cups of loosely packed, chopped leaves)
½teaspoonkosher salt
¼ teaspoonfresh ground black pepper
1tablespoonanchovy pasteor finely chopped anchovies (do not skip these)
2ozlemon juice + zest of one lemon (red wine vinegar is a good substitute
1.5tablespoonsnon-pareille capers
⅛-1/4 teaspooncrushed red pepper flakesdepending on your heat tolerance
¾cup6 oz blended olive oil
¼cupwater
Instructions
Bring a small pot (a quart or so) of salted water to a boil.
Blanch half of the ramp leaves in boiling water for a few seconds or until just wilted, you can also steam them. Squeeze the leaves dry and chop medium-fine with the remaining fresh ramp leaves. If you like a stronger ramp flavor, use all fresh leaves without par cooking any.
Combine the ramp leaves and remaining ingredients except the oil and water in the bowl of a blender, then puree, drizzling in the oil, until very smooth.
At the end, add the water, then puree for another 5 seconds or so to really get it nice and smooth. Transfer to a pint jar and store in the fridge. The sauce will lose it’s bright green color after a few days but will be good for weeks.
Video
Notes
Variations
Garlicky Ramp Salsa Verde Puree the ramp leaves, chopped, raw in the sauce, and prepare to sleep alone.
50/50 Ramp Leaf-Herb Sauce Instead of all ramps, use half of another herb, added raw to the blender--cilantro is my favorite.