This recipe may date back to the middle ages, but it’s always a hit with my friends.
Green Garlic [Sauce] – Crush garlic, bread and greens, and steep together. – Le Viandier de Taillevent (#155), French, early 14th C.
- 2 to 2 1/4 C fresh herb leaves (I usually use parsley & cilantro, but feel free to add what you like, dill, mint, etc.)
- 1/2 C red wine vinegar
- 3 Tbs bread crumbs (dry or fresh)
- 4 large cloves garlic
- 1/2 tsp freshly ground black pepper
- 1/2 tsp salt
Put all the ingredients in a food processor and purée. I usually leave it with some texture, but you could also process it to a fine paste and put it through a sieve for a more formal looking sauce. Serve as a sauce for roasted or grilled meat. Friends have threatened to just eat it with a spoon.
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