This came together pretty quickly: a handful of foraged ramps (bulbs and leaves), plus a few springs of fresh thyme and mint, finely chopped. I used a bit more olive oil than I would for a pesto, and added a generous splash or two of apple cider vinegar, salt and pepper, and a shake of chili flakes. If I had a lemon I would have added some zest.
Very happy with how this turned out. With a few steaks, pan-fried potatoes, sautéed spinach, and a glass of red wine, the boys and I had our own Friday night steakhouse dinner. Not a bad evening in!