RECIPE: #NoMowMay Salsa Verde

This Salsa Verde recipe, was crafted specially for us for #NoMowMay by Chef Amandine Faligant. It celebrates the fresh flavours of common wild greens found in lawns & meadows when given the chance to grow.   


Makes a 250g jar (approx)

  • 40g blanched Nettle leaves
  • 50g Common Sorrel leaves
  • 40g Self-heal shoots
  • 80g Wild Garlic stems (You can use either Three Cornered Leek or Ramsons)
  • Pinch of sea salt
  • Irish rapeseed oil
  • 2 tbsp capers (we used capers made from wild garlic seeds)


  1. Blitz everything together in a blender while slowly adding oil to create an emulsion (or to your desired consistency).
  2. TIP: Make sure to wear gloves when picking the nettles. To blanch the leaves, first bring a pan of water to the boil. Then plunge the leaves into the water for a few seconds to get rid of the sting. Set them aside to cool before using in this recipe.


  • Serve this Salsa Verde with any fish dishes – a classic!
  • Mix through a tray of roast potatoes just before serving.
  • Use as a salad dressing.
  • Drizzle over pizza after baking for an extra pop of colour & flavour.

Use our lawn foraging guide here to boost your confidence on collecting the right greens to make this recipe. We hope you enjoy foraging for & making our #NoMowMay Salsa Verde!

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