Preheat your fuel or charcoal grill. Toss the ramp leaves in a bit olive oil, sea salt, and pepper. Grill till barely charred; cool and chop. In a meals processor or blender, mix ramps, parsley, mint, basil, capers, anchovies, garlic, olive oil, juice from lemon, sea salt, and pepper. Pulse, scraping down the perimeters once in a while to make sure the salsa verde is properly mixed. Style and regulate seasoning with salt if wanted.
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