I am all about the sauces -- the one with the Peruvian chicken and now a bunch of delicious sauces from Cook's Illustrated. To be honest, I've only tried one from the list they published, but it is so good. Great with steak, pork, probably chicken too. I usually have these herbs growing on my deck -- so it's pretty easy to throw together on the fly.
Ingredients
1 c. fresh mint leaves (not sure I've always used mint)
1 c. fresh parsley
3 garlic cloves peeled
3 anchovy fillets, rinsed and patted dry
1 t. grated lemon zest plus 1 T. lemon juice
1/2 t. table salt
1/8 t. pepper
1/3 c. extra-virgin olive oil
Directions
Pulse mint, parsley, garlic, anchovies, lemon zest, salt and pepper in food processor until finely chopped (15 to 20 pulses). Add lemon juice and pulse briefly to combine. Transfer mixture to a medium bowl and slowly whisk in oil until fully incorporated.
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