Another great use of excess herbs, and very savory. A topper to add a fresh burst of flavor to grilled meats and roasted root vegetables.
All ingredients highlighted are available at the farm on market pick up days or can be ordered in advance online .
1bu parsley
1bu oregano
1bu cilantro/coriander
2pc garlic scapes minced
2bunch scallion minced
Zest of 1 lemon
Juice of one lemon
1/4 cup or red wine vinegar
1/2tsp Chili flake
1/2 tsp salt
1cup good Italian olive oil
A few grinds of black pepper.
* Pick all herb leaves off stems and do a rough chop through them.
* Mince garlic scapes and scallions.
* Combine all ingredients and let sit for a few hours. Sauce can be made up to 48hr in advance.
* Serve with your favorite grilled meats like beef or chicken.
By Chef Mike Ryan ~ elements , Princeton NJ
Comments