Kitchen and Other Stories

  • Breakfast Recipes
  • Main Course Recipes
  • Soup Recipes
  • Healthy Salad Recipes
  • Side Dishes & Snacks
  • Dessert & Drink Recipes
  • Kitchen Skills & Hacks
  • Foraging & Sustainable Living
  • About
menu icon
go to homepage
search icon
Homepage link
  • Breakfast Recipes
  • Main Course Recipes
  • Side Dishes & Snacks
  • Dessert & Drink Recipes
  • Healthy Salad Recipes
  • Soup Recipes
  • Foraging & Sustainable Living
  • Kitchen Skills & Hacks
×
Home » Foraging & Sustainable Living

How To Make Salsa Verde With Foraged Wild Greens

Published: Apr 15, 2022 by Chef Tripti · This post may contain affiliate links

↓ Jump to Recipe
Pin the Recipe

There are so many versions of salsa verde out there, but my salsa verde recipe stands out from the crowd. Usually, Salsa Verde, the Italian version, is made with parsley and is very garlicky. My version of salsa verde uses wild garlic, garlic mustard, ground ivy and wild garlic capers. When I made this salsa verde for the first time, it blew my mind; I was very proud. It takes salsa verde to another level. Slather it on a piece of bread, or add spoonfuls to your spaghetti, it'll elevate anything. If you need an excuse to go out and forage, this is your sign; you need to make this!

A jar of wild greens salsa verde
Wild Green Salsa Verde

Salsa Verde, which means "green sauce", is a famous spicy sauce in Europe and Latin America. An Italian salsa verde recipe uses garlic, onion, anchovies, olive oil, parsley, vinegar and caper sauce. A Mexican salsa verde recipe uses cooked tomatillos.

I hope you like my take on these classic sauces using foraged wild food!

Why not try my wild garlic chilli sauce as well?

I have also used some of the ingredients in my noodle soup recipe.

Jump to:
  • Ingredients
  • Instructions
  • How To Video
  • Substitutions
  • Variations
  • Equipment
  • Storage
  • 📖 Recipe
  • Food Safety

Ingredients

Before you intend to make this salsa verde recipe, go out and forage for the wild greens.

You will find information regarding the ground ivy and garlic mustard in my post "Food For Free: Eat The Weeds" and more about wild garlic: "Easy One-Pot Miso Tahini Noodle Soup With Wild Greens."

A note on the wild garlic capers: After the wild garlic leaves are fully grown, the plant produces flowers and, after that, the seeds. These seeds are packed with flavour too. After the flower petals have fallen, I pick the seeds and pickle them in apple cider vinegar to use later in the year. The ones in this recipe are from last year's batch.

Ingredients for foraged wild greens Salsa Verde in small glass dishes. Annotated.
Ingredients For Salsa Verde With Foraged Wild Greens
  • Ground ivy
  • Wild garlic
  • Garlic mustard
  • Salt
  • Black pepper
  • Olive oil
  • Lemon juice
  • Wild garlic capers
  • Red chillli flakes

See the recipe card for quantities.

Instructions

First, thoroughly wash the ground ivy, wild garlic and garlic mustard and pat them dry.

Then finely chop the greens and set them aside.

Close up of finely chopped wild garlic, garlic mustard and ground ivy for salsa verde
Finely Chopped Wild Garlic, Garlic Mustard and Ground Ivy

Then, add the salt, pepper, and red chilli flakes to a bowl.

Zest and juice the lemon and add to the bowl. Then add the olive oil slowly while whisking to emulsify the contents of the bowl.

Emulsified lemon juice, lemon zest, olive oil, red chilli flakes, salt and black pepper in a glass bowl

Now add the finely chopped wild garlic, garlic mustard, ground ivy, and then the wild garlic capers. Mix thoroughly to combine.

Transfer the finished salsa verde into sterilised jars or another preferred receptacle.

Adding finished salsa verde with wild greens to a jar with a spoon
Finished Salsa Verde With Foraged Wild Greens

How To Video

Here is a video guide to making salsa verde with foraged wild greens.

Substitutions

If you don't have wild garlic capers, you can replace it with store-bought capers.

Variations

My recipe is a plant-based version of a wild salsa verde. However, you can add anchovies if you are not vegan.

Equipment

I use my old jam jars for all my preserves and sauces. The easiest way to sterilise them at home without any special equipment is to give the bottles and lids (metal) a wash with hot soapy water and leave them in the oven for at least 30 mins at 100ºC.

Storage

This sauce is best consumed within a week, as the greens rapidly lose colour. The flavour stays intact for a week. I cannot say if it will stay good for longer than two weeks as mine doesn't last that long because I love it so much.

Plate of spaghetti with wild green salsa verde and a jar of wild green salsa verde
Serving Suggestion For Wild Greens Salsa Verde

📖 Recipe

A jar of salsa verde made with foraged wild green.

Salsa Verde With Foraged Wild Greens

Vegan Salsa Verde with wild garlic, garlic mustard and ground ivy.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Total Time 15 minutes mins
Course Breakfast, Main Course, Salad, Side Dish, Snack, Soup
Cuisine Italian, Latin American
Servings 240 grams

Ingredients
  

  • 42 gms Wild garlic 50 leaves approx
  • 35 gms Garlic mustard 20 large leaves approx
  • 11 gms Ground ivy 100 small leaves approx
  • 1 Lemon zest and juice
  • 200 ml Olive oil
  • 2 tablespoon Wild garlic capers
  • 1 teaspoon Salt
  • ½ teaspoon Black pepper
  • 1 teaspoon Chilli flakes

Instructions
 

  • Wash and pat dry the wild garlic, garlic mustard and ground ivy.
  • Finely chop the wild garlic and garlic mustard leaves and roughly chop the ground ivy leaves.
  • In a bowl add the salt, pepper and chilli flakes.
  • Zest the lemon and add the zest to the bowl with the salt, pepper and chilli flakes
  • Squeeze the lemon juice into the bowl.
  • Add the olive oil slowly and whisk to emulsify.
  • Add the chopped wild greens into the bowl and mix to combine.
  • Finally, add the wild garlic capers and mix.
  • Transfer into a sterilised jar and use as desired.
Keyword Edible gifts, Foragedfood, Garlic mustard, Ground Ivy, plantbased, preserves, salad dressing, Salsa Verde, Sauce, vegan, Wild garlic
Tried this recipe?Please leave a review & rating
Mention @kitchenandotherstories or tag #kitchenandotherstories!

Food Safety

In a professional kitchen, food hygiene and safety are top priorities, and from the beginning of my training, I practised good habits and routines. Here are some fundamental practices to adopt in the kitchen at home.

  • Wash your hands regularly while preparing, handling and cooking food.
  • Wipe down countertops and high-contact points regularly.
  • If you cook meat and fish, do not use the same utensils on cooked food that previously touched raw meat. Use separate chopping boards for meat and fish. Wash your chopping boards immediately after use.
  • Thoroughly cook food to a minimum temperature of 165 °F (74 °C).
  • Don't leave food at room temperature for extended periods (more than 2 hours).
  • Store food correctly.

For more details regarding food hygiene and safety in the home, visit the UK Government's Food Standards Agency webpage.

More Foraging and Sustainable Living

  • A slice of elderflower and strawberry cake on a small plate.
    Easy No-Bake Elderflower and Strawberry Cake.
  • 11 Wild Garlic and Other Foraged Wild Greens Recipes
  • A jam jar containing wild garlic capers in pickling liquor.
    How To Make Wild Garlic Capers
  • A shallow dish containing dried quince slices and a bottle of quince syrup.
    Dried Quince & Quince Syrup. A Delicious Sweet Treat From a Forgotten Fruit.

Leave a Reply Cancel reply

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

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Blog author behind lavender plant
Chef Tripti

Hi! Tripti here. I am a Michelin-trained chef with over 20 years of experience in the industry. My mission is to help you cook fresh, nutritious food with simple recipes that deliver creativity and taste—food with heart and soul.

More about me →

Wild Edible Plant Recipes For Home Cooking

Discover the flavours of nature with these easy yet delicious and nutritious recipes, using edible wild plants like Wild Garlic, Nettle, and Elderflower.

  • Hand holding a whicker basket containing foraged dandelion, ground ivy, garlic mustard and nettle.
    Food For Free: Eat The Weeds!
  • 11 Wild Garlic and Other Foraged Wild Greens Recipes
  • Shallow dish containing saag aloo and a flat bread.
    Easy One-Pot Saag Aloo With Nettle Leaves
  • A plate containing Patte Ki Chaat made with nettle leaves.
    How To Use Nettle Leaves - Make Patte Ki Chaat
  • Close up of a shallow black dish containing sliced pickled walnuts.
    How To Make Pickled Green Walnuts
  • Four Elderflower and strawberry ice lollies stacked on a small dish sat upon a log.
    Easy Homemade Elderflower And Strawberry Ice lolly
  • A bottle of elderflower cordial on a wooden platter surrounded by elderflower leaves.
    Elderflower Cordial. Homemade Cordial In A Few Simple Steps
  • A shallow dish containing lilac nice cream, and two cones with nice cream sat in a stoneware cup next to the dish.
    A Taste of Springtime: Lilac Flower Nice Cream
  • A Pitcher with cleavers infusing in water, and a glass of cleaver infused detox water
    Spring Foraging: Detox With Cleaver Infused Water
  • a small yellow dish containing pickled plums. A jar containing pickled pickled plums in olive oil sits next to it.
    How To Cure And Pickle Green Plums Like Olives.
  • A glass of sparkling flowering currant cordial.
    Easy Homemade Flowering Currant Cordial Recipe

Footer

↑ back to top

Legal

  • Privacy Policy
  • Disclaimers
  • Terms of use
  • Cookie Policy

Connect

  • TikTok
  • YouTube
  • Pinterest
  • Instagram

Contact

  • Contact / Work With Me

As an Amazon Associate, I earn from qualifying purchases

Copyright © 2025 Kitchen And Other Stories

Foodie Pro theme from Feast Design Co. Built on Genesis Framework. Powered by Wordpress

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required