Nothing gets to me more than when you have a partially used bunch of herbs and you don't know what to do with the rest so they end up getting thrown away. I found myself in this situation far too often over the summer when I was getting multiple bunches of herbs through my CSA (community shared agriculture) share. It was time to get creative to make something wonderful.
I decided to throw a bunch of herbs, lime zest and juice and olive oil in a food processor and to see what would happen. The result was a cross between a pesto and a chimichurri sauce.
This herb sauce is very flexible with it's ingredients. I try to stay with about 2 cups of fresh herbs and the zest of 1 citrus fruit. Play around with the flavors and use what you have on hand! This sauce also freezes really well. That way you can have jars of summer ready to brighten up any meal even in the dead of winter.
Ingredients
- 1 cup parsley leaves/stems
- 1 cup cilantro leaves/stems
- 1/3 cup olive oil
- 1/4 teaspoon red pepper flakes
- zest and juice of 1 lime
- salt and pepper to taste
1.) Add all the ingredients in a food processor and run until a sauce is formed
2.) Use as a dip, sauce, marinade, topping, etc and Enjoy!
I used this sauce as a marinade for some pork tenderloins that we grilled as well as a sauce for the pork. It was also an amazing spread on a turkey sandwich.
We ALWAYS have lots of fresh herbs left over at the end of the week - and now I know what to do with them :) Yum!
ReplyDeleteThe recipe is super flexible too, there are so many herb combinations!
Deletelove it...next time try mint and cilantro :-)
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