Wild bergamot’s flavor is reminiscent of Greek oregano–spicy, earthy and pungent. In this sauce, I combined it with parsley, a little lemon juice and browned onion and garlic to make a delightful sauce to pair with veggies, meats or as a salad dressing. Sauteing the garlic and onion slightly will soften their heat and pungency, bringing out their warm, nutty and near sweet allium flavors.

In this recipe, I strip just the leaves from the bergamot stems and reserve the flowers for other use. The flower petals of the bergamot are edible and make for a beautiful garnish on salads or wherever you drizzle this sauce.

Whatever is left I use for iced herbal tea, steeping the bergamot flower heads with some spearmint and a spoonful of honey in boiled water for ~5 minutes, straining the herbs and then placing the tea in the fridge to cool.

INGREDIENTS

• 1 cup parsley, leaves and stems
• 1/2 cup bergamot leaves, tightly packed
• 3 garlic cloves, minced or crushed
• 1/2 onion, chopped
• Juice of 1 small lemon
• 2-3 tablespoons oil, plus 1 tablespoon for sauteing
• 1-2 teaspoons salt
• Salt and pepper, to taste

INSTRUCTIONS

1. In a small pan, heat 1T oil over medium heat. Add the onion and saute until translucent. Add the garlic and cook–stirring frequently–until the onions and garlic start to turn golden brown.
2. In a food processor, combine all the ingredients and blend until smooth.
3. Salt and pepper to taste.
4. If using for a salad dressing, you may wish to add a little more oil to reach a desired consistency.
5. Serve immediately or reserve in the fridge.