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.


Course Sides & Dips
Diet Dairy Free, Diabetic Friendly, Gluten Free, Ketogenic, Low Carb, Low GI, Vegan, Vegetarian
Servings 12 1 kilner Jar
Prep Time 20 minutes
Cook Time 0 minutes


  • 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


  • 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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