Wild Garlic Bud Chimmichurri
Chimichurri is a raw sauce originating in Uruguay and Argentina traditionally used to accompany red grilled meats, it’s the perfect addition to add some zing to summer barbeques. In this recipe we will use both our pickled wild garlic buds and the pickling solution they are preserved to add a lovely garlicky, smoky base to the sauce.
One full jar of our pickled wild garlic buds.
A handful each of parsley and/or coriander, or make it more wild by using a couple of handfuls of ground elder instead.
One red chilli – add more or less depending on your taste.
Half a teaspoon of salt
Finely chop the chilli, shallot and the parsley or ground elder and add them to a bowl.
Add the whole jar of pickled wild garlic buds pickling liquor and all and half a teaspoon of salt. Stir in the olive oil and that’s it! Super simple.
Take about a third of the chimichurri and use it to marinate whatever meat you are barbequing. Allow the meat to marinate for at least three hours and pat dry, use the rest to spoon over your grilled meat and enjoy. If you don't eat meat, after making this I just ate it with chips!