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Salsa Verde With Foraged Wild Greens
Vegan Salsa Verde with wild garlic, garlic mustard and ground ivy.
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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
1x
2x
3x
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
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