At dinner time recently we were keeping it simple with steak, lamb chops and green salad, so I made a condiment that perked up the meat...fresh rosemary pesto.
I'd seen the recipe on my phone but decided to use it as a condiment on the grilled meat instead of as a marinade paste on the meat before it was cooked. That made it a bit stronger since the garlic wasn't cooked but it was quite delicious! It's these little touches that keep mealtime exciting. The leftover bit was refrigerated for a few days and was even better than the fresh pesto!
This is a basic pesto with the usual basil being replaced with fresh rosemary. To remove the leaves from fresh rosemary stems, start at the bottom and run your fingers up the stem, dislodging the leaves as you go. Since these will be chopped in the blender or food processor, just measure the dislodged leaves and put into the appliance. Stems can be used to flavor grilled meats and poultry...just place on the charcoal if fresh, or soak in water and then put on the charcoal. If using another type of grill, place in a foil pan, then place below the grill grids.
Rosemary Garlic Pesto
Adapted from CooksAid.com
2 servings
2 cloves garlic, peeled and chopped fine
2 tablespoons fresh rosemary leaves
1/4 cup parsley leaves
2 tablespoons pine nuts
1-2 tablespoons olive oil1/2 - 1 tablespoon salt
freshly ground black pepper to taste
Combine garlic, rosemary, parsley and pine nuts in a blender or food processor until finely chopped. Drizzle in the oil and continue blending until it forms a thick paste. Transfer to a bowl and stir in salt...start with smaller amount and increase if needed, to taste. Stir in pepper. Use at once as a condiment, or put into a small bowl, cover, and refrigerate for up to four days to deepen the flavor.
Note: This mixture can be used to coat a steak. Cover tightly after coating and refrigerate overnight, then grill.
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