A while back I tired salsa verde at John Torrode’s restaurant in Spitalfields, London and loved it. Quite a pungent taste, a salsa verde works well with pretty much most meats, fish and vegetables.
Recently we were out on a long walk through the Wye Valley in Chepstow and all around us were masses of wild garlic. I picked a few handfuls and thought I would give this accompaniment a go – it was delicious!
Wild garlic is usually around between April and May in the spring and according to the bbc good food site is best picked before the small white flowers bloom. The flowers were out in full bloom when I picked them and it still worked well. Just remember not to use the flowers in the actual recipe!
Wild Garlic Salsa Verde Ingredients
1 garlic clove, chopped
1 tbsp capers, rinsed
3 anchovy fillets
1 handful of wild garlic leaves (remember to wash before use!)
2 handfuls of flat-leaf parsley leaves
1 tbsp of red wine vinegar or lemon juice
8 tbsp olive oil
Wild Garlic Salda Verde Recipe
- Place the wild garlic, anchovies, capers and parsley in a blender and blitz (or you can chop very finely by hand).
- Pop the chopped mixture in a bowl and add the vinegar or lemon juice and season well.
- Slowly add in the olive oil until you have a relatively thick consistency.
We served alongside steak, asparagus and sautéed potatoes and it was delicious – I will definitely be giving wild garlic salsa verde a go in future, plus other types of salsa verde when wild garlic isn’t in season.