Sunday, August 28, 2011

the impression of cilantro salsa verde........."a jill of all trade"!... kitchen!...

SalsaVerde...lovely and "jill of all trade"
Paying homage to my cilantro salsa verde. For the next few postings this
wonderful sauce will play a special part on the several dishes that
will be posting (Warning: you might tire of this homage -- but it will be worth it)!
From vegetable to meat dishes.....made more interesting with the addtion
of cilantro salsa verde... you may call it "cilantro pesto".
Whatever name you want to call is just divine!
Cilantro salsa verde: "the jill of all trade"

1 bunch of cilantro (washed and whisked dry)
4 cloves of garlic
2 tbps of capers
2 pcs. of anchovies
2 tbsp. shredded parmessan cheese
1/4 c. or more of extra virgin olive oil

Combine in a food processor pulse and add olive oil a little at a time until pasty.
If the sauce is too thick thin with water and pulse.
Store in a jar and cover top with olive oil ( 2-3 tbsp.) to preserve.
Keep refrigerated and take to room temperature before using. This will last for weeks, but it's soo good, that in a couple of would probably need to make a new batch.

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