Saucy: Pistou, Emerald Green Herb Sauce
Greetings, Basils. Appetizers love to be treated to delicious sauces, purees, and marinades. Lobster wontons fancy soy-lime sauce, prosciutto-wrapped pears love balsamic, and mini-crab croquettes are obsessed with tomato-happy guacamole. So enjoy the Saucy, the art of making hot and cold sauces.
Photography by Brandon Maya
Pistou (Herb Puree)
1 Cup Cilantro, blanch, shock, and remove big stems
2 Cup Basil, blanch, shock, and remove big stems
3 Cup Parsley, blanch, shock, and remove big stems
1/2 clove Garlic, minced
½ Lemon, zested
½ Lemon, juiced
1 Tbsp Parm, grated
3 Tbsp Canola oil
Kosher Salt, to taste
1. Place in blender on high. Blend until all is smooth. Salt to taste.
Emerald Orzo with Pistou and Parmesan
2 Cups orzo
Pistou, to taste
1. Boil Orzo in salted water until al dente, about 6 minutes. Drain and lightly toss in olive oil.
2. Add to a bowl and mix in pistou and salt to taste. Garnish with shaved parmesan cheese.
– – – – – – – – – – – – – – – – – – – – – – – – – – – –
More Saucy Posts:
Soy, Ginger and Sake Sauce