Wholemeal Kale and Walnut Spaghetti with Udo’s Rocket and Walnut Pesto
Pesto is one of those lifesaver ingredients – perfect to have on hand as a versatile addition to countless dishes. Tonight, I’m using it to
Wild Garlic Salsa Verde
Wild Garlic Salsa Verde
Try out our delicious Wild Garlic Salsa Verde recipe. Translated ‘Green Sauce’ in English, this Italian classic is guaranteed to bring a zing to almost any dish.
Serves:
12
Course Sides & Dips
Diet Dairy Free, Diabetic Friendly, Gluten Free, Ketogenic, Low Carb, Low GI, Vegan, Vegetarian
Servings 12 1 kilner Jar
Ingredients
- 5 g garlic finely chopped (1 tsp)
- 40 g shallots finely chopped (2 small shallots)
- 10 g chervil or fennel leaves finely chopped
- 20 g flat parsley leaves only, finely chopped
- 60 g wild garlic leaves finely chopped
- 10 g anchovies 2-6 depending on size, bruised to a paste
- 20 g salted capers rinsed and finely chopped (2 tbsp)
- 200 ml extra virgin olive oil
- 1 tbsp red wine vinegar or sherry vinegar
Method
- Mix the garlic, shallot, chervil, parsley, wild garlic leaves, anchovies, capers in a bowl massaging lightly.
- Stir in the olive oil and vinegar, taste and season as you go.
- Pour into a sterilized Kilner jar and cover with an extra splash of olive oil. Close lid and store in the fridge for 1 week.
Maggie's Tips
- Chop the herbs by hand to ensure best flavour and quality
- Avoid using jars with metal lids as the garlic can react with the metal…hence the Kilner jar.
- Fantastic with steak, chicken, fish, roasted vegetables, cauliflower steak, pasta…….
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