Wild Garlic Chimichurri, a Vibrant Sauce for Spring

Here’s a simple little recipe for you that makes the most of wild garlic. Chimichurri, an essential part of Argentinean and Uruguayan cuisine is a simple herby garlicky sauce sauce/marinade that can be whipped up in minutes. It’s the perfect accompaniment to grilled vegetables, roast potatoes (as I’ve done here), steak, chicken and fish. Yesterday, having picked up a lovely bunch of wild garlic, I decided adapt the classic recipe by making these beautiful vibrant leaves the star of the show. It’s absolutely sublime.



100g wild garlic leaves. roughly chopped
80g mint leaves, picked
200ml extra-virgin olive oil
30ml red wine vinegar
1 lemon, zested
Sea salt flakes and freshly ground mixed peppercorns
Pul biber, for garnishing

How I make it

Make this an hour before you need it to allow all the flavours to combine and mature.

Place the wild garlic and mint leaves in a food processor and whizz together to a coarse texture. Then gradually add the olive oil blending as you go (as if you are making mayonnaise). Don’t overdo process it as little flavour punches and texture are a beautiful thing

Pour the sauce into a pretty serving bowl, stir through the vinegar, add the lemon zest and season to your taste. Set aside until you’re ready to use it.


Keep any unused sauce in a sealed container in the fridge for up to a week. It also freezes really well so make as much as you can to enjoy it throughout the year.

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