As cilantro slowly turns into corriander (as the bunches in our shares now are), one of the best ways to use it in the kitchen is by pureeing it into a traditional Peruvian-style Aji sauce. Once you have this sauce on hand, you can use it as a topper for grilled meats, shrimp, or quesadillas, just to name a few ideas. I like mine on lentil cakes.
1 bunch cilantro, leaves and stems, chopped
Juice of one lime
3 - 6 Tbs olive oil
1 clove garlic
salt and pepper
Put all ingredients into a blender and blend until smooth. If the sauce isn't coming together, add more oil, or add hot water one Tbs at a time until it forms a nice pesto-like sauce.
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Community Supported Agriculture
Support Locally Grown Food
There is plenty of gozo at Rio Gozo Farm. That is JOY in Spanish and joy is one of the most dependable products we have. Gozo is commonly found in gardens and farms. Once you get a little gozo up and going it is very tolerant of most pests, withstands dry periods, and grows with a modicum of fertilizer. After gozo becomes a staple of one's diet, it goes with about anything. Actually folks crave it so much it is a wonder everyone does not have a patch of it growing close at hand. Grab up some gozo and get with the flow.
3 comments:
yum - sorta like pesto without the parm and pine nuts!
You, and really the entire citizenry of Peru, are awesome! This is such a great idea...Argentine chimichurri, but as a dipping sauce instead of a marinade.
This is one of those licking-the-bowl items for me. Such clean falvors, and so delicious. I can't wait to make more!
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