Put Down the Pesto

And try some chimichurri instead!

I’m going to admit something here and risk ruining any foodie cred I might have: I’m not crazy about pesto. Oh, I love the components: basil, pine nuts, parmesan, garlic…stuff of culinary dreams. But together I more often than not find them overpowering. It’s the raw garlic, I suppose, in rather hefty quantities. It just doesn’t sit well on my palate.

But chimichurri is another thing altogether. Joyously green in both color and flavor, I would eat this over pretty much anything. The basics: parsley and/or cilantro (I tend to like the all-parsley versions just a little better), garlic, vinegar (or my preference, lime juice), olive oil, salt, pepper and chili flakes. Whirl it all in a blender and drizzle it over grilled meat or fish. We had chicken thighs tonight.

In other green growing news, the Bibb lettuce I planted is up and beautiful and was the star of the show in my beloved teak salad bowl. My mom’s favorite was an orange-almond spinach salad. Slivered (toasted?) almonds, spinach, mandarin oranges and a vinaigrette made out of oil, a little mustard (Dijon, I think)  and the juice reserved from the oranges. Salt and pepper. Lovely.

At some point I inherited the gorgeous bowl and it continues to be one of my favorite things in the kitchen.

Somehow salad just tastes better out of a beautiful wooden bowl, doesn’t it?

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