Wild Garlic Chimichurri Sauce

This sauce is a take on a traditional Argentinian Chimichurri with the addition of fresh wild garlic leaves for extra punch. This sauce is perfect for grilled meats, and the herbs and red wine vinegar really cut through and cleanse the palate. For another take on this, swap out the wild garlic for mint, and add 1 tsp of honey for a great accompaniment for grilled lamb.

Makes about 2 Cups

1 shallot, finely chopped

1 Red Chilli or Red Jalapeño, finely chopped or 1 Tsp Mild Red Chilli Flakes.

1 Garlic clove, thinly sliced or finely chopped

½ cup red wine vinegar

1 tsp. kosher salt

5-6 Wild Garlic leaves with stems, finely chopped.

½ cup finely chopped coriander

¼ cup finely chopped flat-leaf parsley

2 Tbsp. finely chopped oregano or 1 Tsp Dried oregano

¾ cup extra-virgin olive oil

To Make

Combine shallot, chili, garlic, vinegar, and salt in a medium bowl. Let sit 10 minutes. Stir in wild garlic, coriander, parsley, and oregano. Using a fork, whisk in oil. Season to taste and transfer to a serving bowl.