Wild Garlic Salsa Verde0
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
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.