Salsa Verde With Wild Garlic

I know. It’s wild garlic again, but it’s coming to the end of the season, so I wanted to share this one. I’ve heard it can be hard to get wild garlic, so I’ve adapted the recipe to make this with other herbs all year round. 😊

The star of this salsa verde, the thing that makes it spectacular, is the anchovies, yes anchovies. I’m not the biggest fan of them myself if eaten on their own, but in this sauce combined with the freshness of herbs, garlic, capers, shallots, lemon, mustard and olive oil, it just works beautifully.

This salsa verde will jazz up any fish or meat dish but would be equally delish with roasted veggies or scrambled eggs. I always double the recipe as it disappears pretty fast in our house. You can make loads and freeze it too.

Thinking salsa verde with steak and eggs this weekend?? 😋

Salsa Verde With Wild Garlic

Serves: 4 Prep Time: 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

• 50g wild garlic
• *or replace all the herbs to equal: 50g parsley, 25g basil, 15g mint*
• 25g parsley
• 15g mint
• 3 tbsp lemon juice
• 1/2 garlic clove crushed - or more if you are not using wild garlic
• 6 anchovies - I used @brindisaspanishfoods
• 2/3 cup good quality extra virgin olive oil and a little extra for the top of the jar
• 1 tsp dijon mustard
• Pinch of salt and freshly ground pepper

Instructions

1. Blitz all ingredients except salt in a food processor as anchovies are very salty
2. Taste once blitzed and add salt if needed
3. Place in an airtight jar with a little olive oil over the top to keep it fresh in the fridge for a couple of weeks
4. Serve with any meat, fish, vegetables, eggs, or even on cheese toast!

Did You Make This Recipe?

Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.