Wild garlic chimichurri is the most simple of green sauces. Springtime brings an abundance of these leaves to our woodlands, ready for picking.
Wild garlic chimichurri is a simple green sauce that can be made in minutes. A perfect accompaniment to grilled vegetables, chicken or fish, however I love it alongside steak. Wild garlic is such a fabulous free ingredient! Every year we head out to our secret spot, loading our shopping bags before heading home to make an abundance of sauces and butters! This sauce freezes really well so make in bulk and freeze in portion sized pots. This means you have sauce to enjoy long past the short growing season.
As with all foraging, please be mindful where you pick your wild garlic. Do not pick from the roadside as the risk of pollution from passing cars is high. Do deeper into the woods to find clean leaves. Furthermore take care to pick only the leaves and do not tug as you may pull the bulb out. You want to leave the bulbs in the ground for next year.
- 120 g wild garlic leaves
- 80 g mint leaves
- 240 ml olive oil
- 30 ml red wine vinegar
- zest of one lemon
- salt & pepper
Place the wild garlic and mint leaves in a food processor and pulse to a fine chopped consistency.
Gradually add the olive oil and continue to pulse. You want to leave some consistency to the sauce, therefore the pulse method works well.
Place the sauce into a serving bowl, stir through the vinegar and lemon zest. Season to taste.
Set the sauce aside for an hour before serving to allow the flavours to combine.
This sauce freezes really well so make up in bulk and place in serving sized dishes in your freezer.