Nettle and Ramp Chimichurri Sauce Recipe

Nettle and Ramp Chimichurri Sauce

Makes about 1/2 cup

A perfect use for unique, herbaceous spring delicacies that are only available for a brief season.


  • 1/2 cup blanched nettle leaves, about 3 ounces fresh nettles with stems (See Cook's Tip for blanching instructions.)
  • 4 ramps, ends trimmed
  • 1 clove garlic, minced
  • 1/2 cup extra virgin olive oil
  • Dash of red wine vinegar
  • Pinch of crushed red pepper flakes
  • Kosher salt, to taste
  • Pepper, to taste


  1. Finely chop blanched nettle leaves, ramps, and garlic. Combine in a bowl. Stir in olive oil, red wine vinegar, red pepper flakes, salt, and pepper.
  2. Cook's Tip:
  3. To blanch nettles, bring a large pot of water to boil. With tongs or gloved hands, add nettles. Stir and simmer 2 minutes. While nettles cook, prepare a bowl of ice water. Drain nettles and plunge into ice water to cool. Drain again. Remove leaves from stems and squeeze out liquid. Pat dry on clean towel. Save cooking liquid for tea, if you like.


Amount Per Serving (based on 4 servings)
Calories: 260
Fat: 28 g
Saturated Fat: 4 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 0 mg
Carbohydrates: 4 g
Fiber: 1 g
Added Sugars: 0 g
Total Sugar: 1 g
Protein: 256 g
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