Wild Garlic Chimichurri

I foraged some beautiful wild garlic last week and put it to good use by making this delicious, South American, Chimichurri sauce which goes beautifully with the mini beef and pork sliders I made last night :-)

Beef and pork sliders with foraged, Wild Garlic Chimichurri and homemade milk rolls

Wild Garlic Chimichurri

Ingredients:
Juice of 1 lime
Small handful of wild garlic leaves, flowers and stems
1/2 cup olive oil
1 tablespoon fresh oregano leaves
2 large sprigs fresh parsley
A few sprigs fresh coriander (optional)
A few sprigs fresh basil leaves (optional)
Salt and ground black pepper to taste

Method:
Place all ingredients into a small bowl and blend with a handheld, stick blender.
This will keep in a sterilized, glass bottle in the fridge for at least two weeks (although you might devour it long before then :-)