Wash ramp leaves thoroughly and pat dry. Since ramps grow in woodland areas, they can be sandy, so be sure they’re well cleaned. Remove the stem from the jalapeño. If you prefer less heat, remove the seeds.

Add the ramp leaves, honey, avocado oil, red wine vinegar, jalapeño, and salt to a food processor.

Blend until the sauce is smooth and fully combined. Stop and scrape down the sides as needed to ensure everything is evenly incorporated.

Taste your chimichurri and adjust if needed. You can add a little more honey for sweetness or a splash of vinegar for extra tang.

Let the sauce sit for 15–30 minutes before serving to allow the flavors to come together.