This recipe uses coriander. I grind it fresh because I hate myself. Not really, I do it because it tastes better. Pre-ground is ok too, of course. So do what makes you happy. Life is too short to do otherwise.
Loomi. It’s an Arabian Gulf/Persian ingredient. It’s ground dried limes. It’s super tart so a little goes a long way. This part is totally optional so no sweat if you don’t have any.
Time to chop up the herbs and onions. I used a combination of mint, green onions, and a bit of chopped parsley.
As is the case with most of my recipes, this one is very flexible. Use whatever herbs you have on hand and for aromatics, if you don’t have green onion, any onion or garlic or shallot will work. Leeks will probably work to. They’re all from the same tribe. I think.
Add all the chopped “aromatics and herbs” and olive oil and blend it blend it blend it. I get that from this guy. He got pissy drunk on that show Blind Date and I love how passionate he is about blending. He inspired this post (not really, but I’m gonna go with it). I lined up the video at the exact spot so it will only take a few seconds to watch. You’re welcome 🙂 If you have a few minutes you should watch more of the video, it’s hilarious!
I drizzled in oil straight from the bottle until I reached the stage where it looked like the above picture. I feel like I said that in a complicated way for no reason.
When I poured it in a jar it became darker. I haven’t figured out the sorcery behind it, but I think it may have to do with the oil settling somehow.
This sauce can be used in a million different ways. Use it with sautéed or steamed vegetables. Mix a small amount of it with lime or lemon juice for an herb vinaigrette. Dip some warm crusty bread on it. Use it as a pasta sauce and finish with grated parmesan or any other cheese. Brush it on meat before cooking or after (like I did) as a finishing sauce.
I added it to Primo’s Ginger-Garlic Shrimp.
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Primo says thank you.