|wild leek and chilli sauce|
I have already made a wild leek pesto this year. But I wanted to have something that was simpler, without cheese that I could use to marinade meat and fish. A simple combination of merely wild leek leaves, chillies and chillies was something of a winner.
Of course, it works beautifully with pasta as well as a topping for meat and fish. I have also stirred it into creamy yoghurt as a dressing for some rather wonderful langoustines too.
200g leek garlic leaves, washed and dried in a clean tea-towel, roughly chopped
chillies, to taste (I used 1 red chilli and 2 green chillies) deseeded and roughly chopped
200ml olive oil
1-2 tsp salt
- Tip the wild leek leaves, chopped chillies with the olive oil into a blender and whizz up until well combined (or as smooth as you like). Season to taste.
- The sauce will keep in well in sterilised jars for up to 6 months or in the fridge for one month.