Ramp Herb Puree Recipe
Indulge in the captivating flavor of wild ramp herb puree, where the robust essence of garlic and onion intertwines with vibrant herbaceous notes, evoking the verdant freshness of springtime forests. With each spoonful, savor the nuanced complexity of this savory condiment, as its earthy undertones harmonize with a subtle sweetness and a hint of peppery bite, creating a culinary masterpiece that elevates any dish with its captivating taste and aromatic allure.
Equipment
- 1 Stainless steel saucepan, 4 qt.
- 1 Stainless steel mixing bowl, large
- 1 Stainless steel colander
- 1 Food processor, very small. I like magic bullet tiny cup for this project.
- 1 Silicone spatula, small
- 1 Small glass jar, optional for storage
Ingredients
- ½ cup Wild ramps, super fresh
- ½ cup Italian parsley, super fresh
- ½ each Meyer lemon
- ⅛ tsp Kosher salt
- ¼ cup Extra virgin olive oil
Instructions
- Fill saucepan with water, salt the water and bring to a boil.
- Prepare an ice bath using ice cubes and fresh cold water. Place colander inside ice bath.
- Place herbs in boiling salted water for about 30 seconds. Carefully and quickly remove, using a skimmer tool, and place in ice bath until completely cold.
- Gently but firmly squeeze all water from the herbs, and add to food processor with all other ingredients.
- Blend completely smooth, about 2 minutes. Color should be very bright green.
- Store in small glass jar and refrigerate.