I’m not much of wine drinker myself, but I once did a chef menu with the wine pairing. Every two dishes, they’d bring out a new glass of wine. It was kind blowing how the would taste one way with the first dish and a completely different way with the second dish. I’m not sure I can tell the difference between a $12 bottle and $40 bottle, but in that one meal i understood two things: first, if you know what your doing, wine and food pairings can be magical and, second, I don’t know what I’m doing.

Sort of sounds like a take on the Italian salsa verde. I’d do some research on whether or not fried garlic will prevent botcolism from forming. It’s a risk when making garlic infused oil. The other thing I’d worry about is the less sturdy greens wilting.

You might want to look into he European red pepper sauces likes Mojo Pican, Hungarian ajivar, or romanesco for inspiration.

Good luck and I hope you make something delicious.