With this year's long, cool spring, it's going to be awhile before we have fresh basil. Even the mint is taking its time. But if your herb bed is like mine, the rosemary is always there -- and threatening to take over.
So I was glad to spot a use for more than a sprig or two of rosemary. This is an adaptation of Argentina's chimichurri, a fresh herb sauce that adds a powerful punch of flavor to steak. Until we're ladling pesto over everything again, you might be able to use something else that's fresh and green.
By the way, Debra Ponzek's new "The Dinnertime Survival Cookbook" is filled with simple, approachable recipes that are aimed right at working families. It's worth a look if you're trying to juice up your dinner game plan.
Rosemary Chimichurri
From "The Dinnertime Survival Cookbook," by Debra Ponzek with Mary Goodbody (Running Press, 2013).
2 cups packed flat-leaf parsley leaves
1/2 cup fresh rosemary leaves
1/2 cup extra-virgin olive oil
4 whole cloves garlic
2 tablespoons fresh lemon juice
1 teaspoon kosher salt
1/4 teaspoon dried red pepper flakes
Combine all the ingredients in the bowl of a food processor. Blend until smooth.
Use right away, or cover and refrigerate up to a week.
YIELD: About 1 cup.
No comments:
Post a Comment