The garden is producing some greens so far and the eggplant, tomatoes, cucumbers, and beans are thriving. But what I've been harvesting in large quantities already are herbs: sage, rosemary, thyme, oregano, marjoram...and LOTS of cilantro!
This sauce is not quite a pesto, not really salsa...but quick, delicious, and extremely flexible!
Makes approximately 1/2 c.
Ingredients:
- 1 bunch cilantro (about what you can hold in one hand)
- 1 T very finely minced onion—red, white, sweet, any type will do
- extra virgin olive oil
- salt and pepper, to taste
Method:
- Rinse the cilantro well (it can be very gritty), gently blot it dry with a clean kitchen towel, then chop it as fine as you can—the food processor tends to bruise it too much, so do this by hand.
- Combine the cilantro and onion in a small glass jar or bowl, then add olive oil just to cover.
- Season to taste with salt and pepper, then allow the sauce to rest for about 30 m before using.
Do ahead:
The sauce can be kept in a tightly covered container in the refrigerator for up to a month. Let it come to room temperature before using.
Uses:
- Drizzle for soups (especially black bean).
- Salad dressing, with an added twist of lemon or lime juice.
- Marinade for roasted or grilled chicken, fish, or meat.
- Sauce for grilled chicken, fish, or meat.
- Salsa verde for Mexican-inspired fajitas, enchiladas, tacos, etc.
- Dip with a good baguette.
- Focaccia topping before baking .
- In place of tomato sauce on pizza.
- Sauce for hot or cold pasta.
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