A very tasty sauce that is a take on mint sauce / salsa verde - at this time of year you could subsitute wild garlic for traditional garlic and add jack by the hedge (garlic mustard), it's great with lamb but you could adjust the herbs to suit chicken, beef, fish or game.
Chop a clove of garlic and add salt and pound in a mortar & pestle until it is a pulp.
Add a little chopped mint, a chopped bunch of parsley, lemon zest and a dash of juice, a dash of sherry vinegar, a grind of pepper and a glug of extra virgin olive oil and keep grinding it down until it is a paste.
Very finely chop a spring onion and mix in.
Leave for all the flavours to merge and serve.
No comments:
Post a Comment