Wild Garlic Salsa Verde
Wild Garlic Salsa Verde
Try out our delicious Wild Garlic Salsa Verde recipe. Translated ‘Green Sauce’ in English, this Italian classic is guaranteed to bring a zing to almost any dish.
Serves:
12
Course Sides & Dips
Diet Dairy Free, Diabetic Friendly, Gluten Free, Ketogenic, Low Carb, Low GI, Vegan, Vegetarian
Servings 12 1 kilner Jar
Ingredients
- 5 g garlic finely chopped (1 tsp)
- 40 g shallots finely chopped (2 small shallots)
- 10 g chervil or fennel leaves finely chopped
- 20 g flat parsley leaves only, finely chopped
- 60 g wild garlic leaves finely chopped
- 10 g anchovies 2-6 depending on size, bruised to a paste
- 20 g salted capers rinsed and finely chopped (2 tbsp)
- 200 ml extra virgin olive oil
- 1 tbsp red wine vinegar or sherry vinegar
Method
- Mix the garlic, shallot, chervil, parsley, wild garlic leaves, anchovies, capers in a bowl massaging lightly.
- Stir in the olive oil and vinegar, taste and season as you go.
- Pour into a sterilized Kilner jar and cover with an extra splash of olive oil. Close lid and store in the fridge for 1 week.
Maggie's Tips
- Chop the herbs by hand to ensure best flavour and quality
- Avoid using jars with metal lids as the garlic can react with the metal…hence the Kilner jar.
- Fantastic with steak, chicken, fish, roasted vegetables, cauliflower steak, pasta…….
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