Wild garlic can be used to replace both herbs and garlic in recipes to great effect, and so it's unsurprising that the use of wild garlic in pesto has been rather ubiquitous amongst the foodies of social media the last few weeks. However there are more to herb sauces than pesto, and you can also used wild garlic for salsa verde, chermoula and chimichurri. Chimichurri is a herb sauce combining parsley, oregano, olive oil, red wine vinegar and chilli, and can usually be found dressing steaks in Argentina. The tangy red wine vinegar element makes it an excellent companion for fatty steak. There are lots of different variations on the recipe, and this is just one way of doing it.
Here it is served tossed through butter beans, on toast spread with soft goats cheese, but I did also test it out with a sirloin steak (what a treat) and can confirm that they are made to go together - wow!
For the wild garlic chimichurri
10 leaves of wild garlic
1/2 tsp dried oregano
pinch chilli flakes
5 tbsp good quality extra virgin olive oil
2 tbsp red wine vinegar
Salt and pepper to taste
Leftover chimichurri can be stored in the fridge for a couple of days in a sealed container.
Recipe by Ceri Jones