Put the sauce on the table so that diners can serve themselves, or portion it out in advance for serving.
Whenever Verba has the urge, she will make a huge bowl of the best pimiento cheese you have ever tasted.
This salsa fresca comes in handy when someone is intolerant to cilantro and the mint and parsley mixture gives it a very unique flavor that goes well with grilled meats.
Don’t let summer get away from you without trying this. Then again, it is pretty swell in winter, too.
Lynne Rossetto Kasper watched a cook on a horse farm in Umbria make a sauce right on her cutting board with wild chives she picked just outside the back door. Mincing everything may not follow traditional pesto technique which calls for crushing in a mortar, but I like the idea of this fast sauce made on a cutting board. Adjust the herbs with what you find at the market. Try this over rice and with couscous.