• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Lost in Food

  • recipe index
  • supperclub
  • Ultimate Guides
    • Ultimate Guide to Brunch
    • Baking with Kids … our Ultimate Guide
    • family dinners … an ultimate guide
  • VA Services
  • contact
  • about
Home » other bits & pieces » wild garlic chimichurri

wild garlic chimichurri

28 May, 2015

9shares
Jump to Recipe - Print Recipe

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.

wild garlic chimichurri001

Foraging for wild garlic:

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.

Additional recipe suggestions:

If you like this recipe then try our recipes for Warm Potato Salad with Wild Garlic, or our Comte & Wild Garlic Tart, our Wild Garlic Butter or a light fresh Wild Garlic Soup!

wild garlic chimichurri

WILD GARLIC CHIMICHURRI IS THE MOST SIMPLE OF GREEN SAUCES. SPRINGTIME BRINGS AN ABUNDANCE OF THESE LEAVES TO OUR WOODLANDS, READY FOR PICKING.
5 from 3 votes
Print Pin SaveSaved!
Prevent your screen from going dark
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Servings: 10 servings
Calories: 221kcal
Author: Lesley Garden

Ingredients

  • 120 g wild garlic leaves
  • 80 g mint leaves
  • 240 ml olive oil
  • 30 ml red wine vinegar
  • zest of one lemon
  • salt & pepper

Instructions

  • 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.

Notes

This sauce freezes really well so make up in bulk and place in serving sized dishes in your freezer.
Nutrition Facts
wild garlic chimichurri
Amount Per Serving
Calories 221 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 3g19%
Sodium 12mg1%
Potassium 112mg3%
Carbohydrates 1g0%
Vitamin A 1465IU29%
Vitamin C 5.9mg7%
Calcium 31mg3%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

• Please note that the nutrition information provided above is approximate and meant as a guideline only •

Course : Side Dish
Cuisine : British
Keyword : Easy, pasta sauce, Quick, Simple
Tried this recipe? We'd love to see your photos!Mention @lostinf00d or tag #lostinfood!
Share on Facebook

Tagged With: local ingredients, sauce, simple, vegan, vegetarian 2 Comments

Previous Post: « the Plough, East Sheen, London
Next Post: wild garlic butter with a bit of springtime foraging »

Reader Interactions

Comments

  1. Janice

    30 January, 2020 at 18:10

    Oh nice idea! I’m always looking for something new to make with wild garlic.

    Reply
    • Lesley

      3 February, 2020 at 07:31

      Thank you Janice. We’re lucky enough to have a plentiful supply of this seasonal leafy green. It’s so versatile. Lesley x

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Meet the Lost in Food Ladies

Lost in Food Ladies

Read our interview with Society Aberdeen

Subscribe to our Newsletter

Sign up to receive news and updates from Lost in Food to your inbox!

Please wait...

Thank you for signing up to Lost in Food!

“One of the delights of life is eating with friends; second to that is talking about eating. And, for an unsurpassed double whammy, there is talking about eating while you are eating with friends. People who like to cook like to talk about food.” (Laurie Colwin, Home Cooking, 1988) more about us...

trending recipes

seabass straight from oven

Chinese steamed sea bass

A plate of creamy gnocchi with pan fried pumpkin pieces and sage served an an ornate green plate, with a glass of orange juice in the back and a mix of orange and green pumpkins to the back.

pumpkin gnocchi

blank

vanilla baked cheesecake with mulled plums

my foodgawker gallery

Footer

blank

Subscribe to our Newsletter

Sign up to receive news and updates from Lost in Food to your inbox!

Please wait...

Thank you for signing up to Lost in Food!

© 2021 ·Foodie Pro Theme · Genesis Framework · Log in . Privacy Policy, Disclosures & Disclaimers