This is my variation:
1 bunch Italian flat leaf parsley
1 bunch cilantro
3/4 tbsp oregano (fresh)
3-5 garlic cloves (I also threw in some garlic scapes since I had them on hand)
1/2 tsp ground cumin
1/2 tsp salt
1/2 cup olive oil
1/3 cup vinegar (red wine, apple cider, or plain)
(optional) 3/4 tsp dried crushed red pepper or hot sauce
Combine all ingredients in food processor. Blend until looks like pesto. Refrigerate for at least a couple hours...gives the flavors a chance to mingle and get all yummy. Makes about 3 cups (???? this is a guess) but it stays well in the fridge or you can freeze it up.
I think I'll try this next on one of our homemade pizzas. Or on pork. Or on grilled burgers. Yes. Yes. Yes.
It took me forever to get my husband on the green salsa bandwagon, but he's finally there. (It's kinda like chimichurri, right, close enough? It's the cilantro) So we've been eating it on everything. I'm going to have to try this!
ReplyDeleteDefinitely. You could even leave the cilantro out and increase the parsley too. I've seen some versions of it with no cilantro at all. :)
ReplyDeleteThis was so good served with grilled chicken and grilled veggies.
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