Wild garlic is a medium-sized bulbous perennial with a distinctive and pungent garlicky smell that pervades woodland in spring. It works perfect in many spring recipes.
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Just like classic Chimichurri, you will need onions, fresh herbs, lime juice, spices, good olive oil, some vinegar and of course - wild garlic leaves.
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Blitz all the ingredients together in a food processor. You can eat it immediately, keep in the fridge in an airtight container or freeze.
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Top some bread dough or focaccia with this wild garlic chimichurri to make an erbed bread to enjoy with salads, cheeses or for sandwiches.
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Top any grilled meats with the wild garlic chimichurri for a vibrant and fresh spring flavor.
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