Happy St. Patrick's Day! And Happy Spring because it's almost here, and it was a mild winter in the U.S. Spring is a season full of personality. There is blooming and bursting and reemerging. It calls for moving away from heavy foods into foods that are fresh, vibrant and fun. Foods that take advantage of spring produce and warmer weather and enhanced energy.
This sauce is not a wallflower. It is my combination of salsa verde and chimichurri sauce. She has on her best party dress and is ready to mingle. She has personality and verve and a little bit of kick. No way is she shy. For this reason, she is best paired with something that has a bit of sweetness to it as well as some heft, like steak or a grilled portobello mushroom. She tastes great mixed with rice or topping potatoes. In other words, she's versatile! Go ahead, invite her to the party that is mealtime at your house!
MOLLY'S GREEN SAUCE
Makes ~ 1 1/2 cups
2 large garlic cloves, smashed
1 small jalapeno, stemmed and seeded, ribs removed
3/4 cup cilantro leaves, washed of sand and loosely packed
3/4 cup Italian (flat-leaf) parsley leaves, washed of sand and loosely packed
1 lime, juiced
pinch of kosher salt
1 anchovy packed in oil, drained
2/3 - 3/4 cup olive oil, extra virgin preferably
1/4 t. red hot pepper flakes (you may double this amount if you like KICK in your sauce)
1/2 t. dried oregano
Blend all ingredients in a food processor until smooth. The amount of oil depends on how thick or thin you want the sauce. If you want it a bit thicker, add less oil. If you want it thinner, add more oil. The key to a good sauce is tasting as you go, so before you add more of a particular ingredient, taste it first and determine if it needs more. This sauce is most potent on the day it is made and then mellows with time. It will keep 7-10 days in a sealed container in the refrigerator.
Nutritional awesomeness: We would all do well to add a little more parsley to our meals as it is a nutritional powerhouse. It's chock full of Vitamins A and C, as well as Iron and Magnesium. Magnesium has been show to boost your brain function. Cilantro is known for its amazing detox properties and helps remove heavy metals from the body.
This sauce is not a wallflower. It is my combination of salsa verde and chimichurri sauce. She has on her best party dress and is ready to mingle. She has personality and verve and a little bit of kick. No way is she shy. For this reason, she is best paired with something that has a bit of sweetness to it as well as some heft, like steak or a grilled portobello mushroom. She tastes great mixed with rice or topping potatoes. In other words, she's versatile! Go ahead, invite her to the party that is mealtime at your house!
MOLLY'S GREEN SAUCE
Makes ~ 1 1/2 cups
2 large garlic cloves, smashed
1 small jalapeno, stemmed and seeded, ribs removed
3/4 cup cilantro leaves, washed of sand and loosely packed
3/4 cup Italian (flat-leaf) parsley leaves, washed of sand and loosely packed
1 lime, juiced
pinch of kosher salt
1 anchovy packed in oil, drained
2/3 - 3/4 cup olive oil, extra virgin preferably
1/4 t. red hot pepper flakes (you may double this amount if you like KICK in your sauce)
1/2 t. dried oregano
Blend all ingredients in a food processor until smooth. The amount of oil depends on how thick or thin you want the sauce. If you want it a bit thicker, add less oil. If you want it thinner, add more oil. The key to a good sauce is tasting as you go, so before you add more of a particular ingredient, taste it first and determine if it needs more. This sauce is most potent on the day it is made and then mellows with time. It will keep 7-10 days in a sealed container in the refrigerator.
Nutritional awesomeness: We would all do well to add a little more parsley to our meals as it is a nutritional powerhouse. It's chock full of Vitamins A and C, as well as Iron and Magnesium. Magnesium has been show to boost your brain function. Cilantro is known for its amazing detox properties and helps remove heavy metals from the body.
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