Nettle and Ramp Chimichurri Recipe

Ingredients:

• 1/2 cup cooked nettle leaves, about 3 oz fresh nettles with stems or 2 oz fresh nettle leaves (See Cook’s Tip for blanching instructions)
• 4 ramps, ends trimmed
• 1 clove garlic, large, minced
• 1/2 cup Metropolitan Market Extra Virgin Olive Oil
• Dash of red wine vinegar
• Kosher salt
• Pepper

Directions:

1. Finely chop cooked nettle leaves, ramps, and garlic. Combine in a bowl. Stir in olive oil, red wine vinegar, salt, and pepper.
2. Cook’s Tip:
3. To blanch nettles, bring a large pot of water to a boil. With tongs or gloved hands, add nettles. Stir and simmer for 2 minutes. While the 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 a clean towel. Save cooking liquid for tea, if you like.