Mike went to the farm for this week's u-pick and we ended up with sugar snap peas and cilantro. Tonight was a little "relaxed" so we didn't fix a big meal. I made and froze some cilantro puree. Can't want to try it over some pasta! I froze about half the sugar snap peas for a stir fry later on and will have the rest of them fresh for our family cookout this weekend.
Herb Puree
2 c. Fresh herb leaves (thin stems okay), rinsed and dried
Salt
1/2 clove garlic, peeled, or more to taste
1/2 cup extra virgin olive oil
1 T. Lemon juice
Combine parsley with pinch of salt, garlic, and ~half the oil in a food processor or blender. Scrape sides as needed. Add rest of oil gradually. Add lemon juice, then a little more oil or some water if you prefer a thinner mixture.
Recipe from "How to Cook Everything" by Mark Bittman
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