2ozpiece of cucumberwith skin, seeds removed *see note
¼cupfermented ramp seeds
½teaspoonsaltplus more to taste
1Tablespoonfresh lemon juice
Fresh cracked black pepperto taste
1Tablespoonextra virgin olive oil
1teaspooncrumbleddried bee balm leaves, or more to taste
Instructions
Chop the ramp seeds roughly, then put into the bowl of a food processor with the cucumber and pulse to a coarse paste.
Add the remaining ingredients except the dried bee balm and lemon zest and process until smooth. Depending on the size of the bowl of your food processor you may need to scrape down the sides of the bowl a few times to help the blades catch as this is a small batch of sauce.
Crumble in the dried bee balm, pulse a few times (but don’t puree) to incorporate, then pour the sauce into a small bowl and add some grated lemon zest to taste.
Double check the seasoning for salt and lemon and adjust until it tastes good to you. Refrigerate in a covered container such as a mason jar. The sauce will keep for at least a week.