Wild Garlic Chimichurri Sauce

This is a delicious marinade, sauce or condiment, originating from Argentina, originally made with flat leaf pasley, garlic, chilli, oil, oregano and red wine vinegar, but since wild garlic season is in full flow, it makes perfect sense to replace the garlic with wild garlic, which also adds loads  more minerals, phytochemicals and health benefits!

This is a delicious sauce to dip sourdough into, it works great tossed with potatoes before oven roasting them or with any oven roast veggies. I chopped the herbs finely rather than blitzing them which results in a chunkier sauce. You could also stir a spoonful of this through houmous or natural yoghurt for a delicious dip. 

So far we have eaten it with oven roasted cauliflower, on salads, in roast potatoes, on sourdough and in wraps!

• The dark green of the herbs is so appealling, packed with polyphenols, minerals, vitamins and fibre to feed our precious gut microbes. Adding lemon zest is another way to up the ante on the prebiotic front, and tastes delicious too!

I will be making lots of this delicious stuff over the coming weeks!

You can easily up the amount of chilli flakes or use a whole red chilli chopped instead, but as I am a chilli wimp, a wee sprinkling is enough for me.

So here is the recipe

Ingredients

• 1 packed cup flat leaf parsley
• 1 packed cup of wild garlic leaves
• 1/2 cup olive, rapeseed or extra virgin olive oil
• 2 tablespoons red wine vinegar
• 2 tsps dried oregano or 2 tablespoons fresh (optional)
• 1 tsp chilli flakes or 1 red chilli finely chopped
  
• zest of a lemon (optional)
• salt and pepper to taste

Method

1. Finely chop the parsley and wild garlic and add to a bowl.
2. Add the oil, oregano and chilli.
3. Add the red wine vinegar, lemon zest and seasoning.
4. Transfer to a glass jar and keep in the fridge.