After several weeks of winter (no matter how unseasonably mild the winter may be) I always seem to crave fresh foods. I suddenly can't wait for asparagus, peaches, watermelons, and strawberries. Not a good thing, considering the look and price of these items in Ohio at the moment.
So, to take care of my freshness craving, I went a different, easier route...parsley and cilantro. Yum yum yum! It tastes so clean and spring-y. It's just what the doctor ordered.
This stuff is seriously crave-able and a healthy topping to fish, meat (or meat substitute), or rice.
I'm even considering trying the leftovers on pasta this week. Consider it a fancy Brazilian pesto.
Recipe adapted from foodnetwork.com
Makes enough to serve 8-10 people
- 1 bunch of parsley with stems cut off
- 1 bunch of cilantro with stems cut off
- 2 cloves of garlic, roughly chopped
- 1 1/2 tsp red wine vinegar
- 1/2 tsp red pepper flakes
- 1/2 tsp ground black pepper
- 1/2 c olive oil
- salt, to taste
We enjoyed ours with baked tilapia (simply sprayed with vegetable oil cooking spray and cooked for 8 minutes at 350 degrees), cheesy broccoli, and brown rice.