Something I like to have on hand all the time is different sauces to paint my plate with -- from a red pepper coulis to my curry vinaigrette.
For a green hue, I like to bring out the squirt bottle of herb oil. This is a basic recipe using basil, parsley and baby arugula.
To start, blanch the greens quickly cook in boiling-salted water, then shock them in an ice bath. Don't worry about squeezing all the water out of the greens before putting them in the blender. A little extra liquid is a good thing.
A suggestion about the oil... I use one cup salad oil and one-half cup olive oil. The salad oil is a more neutral flavor, which is important for a recipe like this that is packed with tasty ingredients. Save your fancy olive oil for recipes where its flavor can truly shine.
Consider adding some pumpkin seeds to the blender to create a nice pesto.
Ingredients
- 2 bunches of basil, baby spinach or arugula
- 1/2 bunch Italian parsley
- 1 small clove of garlic, minced
- 1 teaspoon cracked black pepper
- 1 cup salad oil
- 1/2 cup olive oil
- salt and pepper to taste
- For pesto: 1 cup pumpkin seeds
Instructions
- Blanch the basil (or greens) and parsley in heavily-salted, boiling water until just tender. Shock to room temperature.
- Place greens in blender with remaining ingredients and puree until very smooth and green. Adjust seasoning, chill quickly and top with a little extra olive oil to keep from discoloring. (Add pumpkin seeds to blender if you want pesto.) Stir well before serving.
- Store in refrigerator. Bring to room temperature before serving. (And yes, you can freeze the leftovers!)
