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Wild Garlic Salsa Verde


Wild garlic salsa verde at a Les Routiers restaurant

This recipe comes to us from Matt Buzzo, director and Head Chef at New Walk Brasserie and Waterside Restaurant, Totnes, Devon. It was one of our Recipe of the Month winners in 2012.


100G Wild Garlic, washed

50g Fresh Mint

50g Fresh Parsley

75g Smooth Dijon Mustard

75g Salted Anchovy Fillets

75g Capers

500ml Bell & Loxton’s Rapeseed Oil

Fresh Ground Pepper


Add all ingredients except the oil into the blender and blitz well whilst trickling in the oil. It should emulsify to a mayonnaise consistency.

Makes 6 – 10 portions, serve as a starter or light lunch.

This will keep in the fridge for up to a week.

June 27, 2013 | Les Routiers UK

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