All you need are wild spring greens, a handful of common pantry staples, and 5 minutes to create this flavorful spring foraging recipe!
As I was teaching my two-year-old that he could eat some of the wild plants popping up in early spring, he pointed to purple dead nettle.
“Deese are my beautiful ‘nacks.“
It would be weeks before I could plant anything in my garden, but all sorts of edible backyard weeds were happily growing and asking me to enjoy their flavor, nutrition, and medicinal qualities.
And while it was fun eating them with my toddler, I wanted to make something new with them.
That’s when I remembered chimichurri, the tangy, herby sauce of my taco dreams. A foraged chimichurri made from wild spring greens? I had a feeling it would be incredible. But I had no idea it would also be incredibly easy!
So, What’s Chimichurri Sauce Anyway?
While you’re no doubt familiar with salsa, pesto, and hot sauce, chimichurri might be a little less familiar to you. If you’ve never had it, it’s time you met a new saucy friend.
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