Lucy's Wild Green Sauce

When we started Fodder + Farm, we started with Wild Pizza Nights. Using Lucy's talents as a fire chef and Kat's experience in making sourdough and foraging, we created weekly evenings where we could gather and eat pizza with toppings we foraged and made from the garden, fields and forests.

The highlights of these evenings (other than the cracking views and stellar company) was the beautiful Wild Green Sauce that Lucy would make fresh with whatever greens we could forage. Sometimes it was nettles and wild garlic, sometimes it was goosefoot and ground elder, but every time it was the best topping for pizza we've ever made.

But this sauce is more than just for pizza - we love it stirred through pasta or slapped on a sandwich. It works great as a dip or as a sauce or as a stir through.

It is versatile in its use, as well as its ingredients. We use whatever greens we have going and it works. 

This version has young spinach from the polytunnel and wild garlic, but in a few weeks we will probably switch to young kale and a clove of last year's garlic. Garlic scapes work well, as does rocket.  Really, if it is green an edible, it will probably work here. 

We've also used preserved lemons for this version, but that is only because they are Kat's favourite. A squeeze of fresh lemon gives a fresher taste. 

1. In a blender, blitz the garlic, honey, and dijon with the vinegar.

2. Add all of the greens and blitz again.

3. Pour in half the oil and blitz, then add the other half, and blitz again. Or add a touch a pasta water if you are making it with pasta

4. Season with a pinch of sea salt and black pepper and lemon juice as needed.

5. Increase or decrease the oil to adjust the thickness.

   
   

   Store in a sealed container in the fridge for up to one week. But it doesn’t normally stick around that long! 

We topped ours with a sprinkle of Spicy Disco Mix for a little kick.