Friday, March 4, 2016


From Gjelina
Good on eggplant and with artichokes and pasta


1 bunch fresh cilantro, stemmed and chopped
1/2 bunch fresh flat-leaf parsley, stemmed and chopped
1 T. dried oregano
1 tsp. smoked paprika
1/2 shallot minced
1/2 cup olive oil
kosher salt
black pepper

1 T. red wine vinegar - add this just before serving

In a medium bowl, combine the cilantro, parsley, oregano, paprika, shallot and olive oil and stir. Let stand at room temp for 20 minutes.

Store in airtight container for up to 3 days. Bring to room temp, season with salt and pepper, and stir in vinegar just before serving.

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