wild garlic chimichurri
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| Serves | 8-10 |
Ingredients
- 120g wild garlic leaves
- 80g mint leaves
- 240 ml olive oil
- 30 ml red wine vinegar
- zest of one lemon
- salt & pepper
Directions
| 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. | |
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