It's a green sauce that goes with loads of stuff: seriously good with new potatoes or any quick cooked meat, damn you can throw this on anything savoury and it will pick it up a treat.
It's very garlicy but let us not let that be a stumbling block. The fresh garlic is so strong its actually hot - YUM!!!
Ingredients
Garlic about 3 or 4 cloves, you can do more if you want to
a bunch of Coriander (the size most supermarkets do)
half a bunch of parsley
Lemon juice or Lime or both
Olive oil
Salt and pepper
Equipment needed is a food processor or a pestle & mortar. I use the latter, it's harder work but better.
Grind it all up, starting with the garlic and then the herbs. when you start going at the herbs it seems like a crazy amount but it all grinds down nicely and sort of shrinks. Smassh it all to a pulp and season then add the acid part, lemon or lime, if you don't have either you can use a white wine or cider vinegar, a couple of tablespoons.
Then serve it with whatever you want or just dip bits of fresh bread into it.
You can vary this recipe alot, go for just parsley for a more French effect and add some dijon mustard - I also find anchovies can make this super good too.
I just made Carne Asada Tacos using the main recipe as a condiment - super good.
Keep it in a jar with a lid and it's keep for a week or so, even longer in the fridge but it solidifies a little.
Enjoy, even though the picture just shows some green stuff, best I had.
3 comments:
Nice Tim. My mum used to make something very similar, without garlic but instead with green chillis and coriander. Works awesome as a chutney for felafels, damn it. Sunil.
Yeah I am going to do that one . Maybe with garlic and chili
Did you suss out the Slit Scan Tim?
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