Ramp Butter

This ramp butter is everything you never knew you needed. Pungent, bright and full of flavor. Ramps are only available for a short time every year, so make a big batch and freeze in portions to enjoy all year.

Active Time - 40 minutes

Yield - approximately 4 cups

Print Recipe

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Ingredients

• 1-1.5 lbs ramps or wild garlic

• 1 bunch parsley, leaves removed

• 1 bunch chives, coarsely chopped (about 1 cup)

• ¼ cup good olive oil

• 2 garlic cloves, grated

• 1 large lemon, zested

• 1 lb good quality European butter, room temp

• Sea salt, such as Maldon

Method

Begin by separating the stems and the leaves on the ramps, but save the stems because they are great for pickling! Thoroughly wash the leaves and set aside. Meanwhile, bring a large pot of water to a boil. Blanch the ramps for 30 seconds and immediately move them to an ice bath to hold the bright green color.

In the base of a large food processor, add the parsley, chives and olive oil and pulse to combine. Strain the water from the ramps and squeeze to remove as much excess water as possible. Coarsely chop and add to the food processor, pulse to combine.

Add the grated garlic, lemon zest, and half the butter and blitz until combined, about 6-8 minutes. Add the remaining butter and a big pinch of salt, and blitz until combined, about 6-8 more minutes. Taste and adjust for salt.