½teaspooncrushed red pepper flakesor more to taste
10small ramps with leavesor 5 large ramps
¼teaspoonkosher saltor more to taste
½cupextra virgin olive oilyou can substitute another oil if you like
2Tablespoonsred wine vinegar
2Tablespoonscold water
Instructions
Coarsely chop the ramp bulbs and leaves and the parsley, then put with the remaining ingredients except the oil into the bowl of a food processor.
Blend the mixture, drizzling in the oil, until the sauce is smooth-ish and homogenous.
Taste the seasoning and adjust as needed for acid, salt, and spiciness until the sauce tastes good to you.
Transfer it to a container like a mason jar and reserve until needed. The sauce will keep for a couple days in the fridge, but will have the best color the day it's made.
Notes
A basic method, you can play around and make it your own or adjust to your taste.