When it comes to food, I don't really do subtlety. I like flavor to sort of punch me in the mouth. I also have an herb garden which has grown uncontrollably into an aromatic jungle capable of swallowing a small child. One way I like to use some up is my take on a chimichurri. Traditionally, this is a South American salsa verde, usually featuring cilantro (ugh.) This version is pretty versatile, just as good with steak as it is in tacos. It's great as a marinade as well, or try adjusting the quantities of herbs to oil to make a vinaigrette.
1/4 cup fresh basil
1/8 cup fresh sage
sprig fresh rosemary
2 small cloves garlic
4-5 Tb extra-virgin olive oil
6-8 Tb balsamic vinegar
salt and pepper to taste
Blend in a food processor, let it set up for half an hour before using.
Keep in mind, I really really like garlic. Luckily for me, my fiance does too. If you plan on kissing someone within the next week, though, you may want to peel the garlic amount back.
Cheers!
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This recipe would be great on one of my vegetarian meals, as well. It would have been superb on my Southwestern Chik'n bake. I'll have to copy it down, so I can use it next time. Yum.
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