Japanese Knotweed Salsa Verde is a modern American recipe for a classic wild food salsa verde made from a raw Japanese knotweed and coriander leaf purée in an olive oil and vinegar base with garlic and lime juice. The full recipe is presented here and I hope you enjoy this classic American version of: Japanese Knotweed Salsa Verde.
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This is an American recipe that makes good use of the tender young stems of Japanese knotweed by turning it into a tangy salsa verde that makes a great topping for tacos and barbecued meat. It's also the first recipe I've come across that makes use of raw Japanese knotweed.
Ingredients:
225g Japanese knotweed stems, chopped
120ml olive oil
4 tbsp white vinegar
2 garlic cloves
1/2 tsp salt
1/4 tsp freshly-ground black pepper
4 tbsp coriander leaves, chopped
1 tbsp fresh lime juice
Method:
Soak the Japanese knotweed in a bowl of water then wash under cold, running, water to remove any dirt. I also scrape with a sharp knife to remove any leaf scales.
Chop the knotweed into small pieces (about 6mm) then peel and coarsely chop the garlic.
Combine the knotweed, olive oil, vinegar, garlic, salt and black pepper in a blender. Pulse to chop the ingredients then process on high for 30 seconds. Scraped down the sides with a spatula then add the coriander leaves and lime juice.
Blend again for 30 seconds until the mixture is smooth but still slightly chunky for texture.
Taste and adjust the seasonings, if desired (but remember that the flavours will develop as the salsa sits).
Transfer the salsa verde to a jar or bowl and let it sit in the fridge for at least an hour for the flavours to develop before serving.
This salsa verde has a unique tang from the knotweed that pairs wonderfully with the freshness of the coriander leaves. Try it drizzled over grilled chicken or as a bold topping for fish tacos to really let the flavours shine.
