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Sep'18 – Afternoons with Jesse Mulligan

Posted by Jess Daniell on

This “really loose recipe” – from my second cookbook My Underground Deli – can be used to make a dressing for salads, a barbecue marinade or a sauce for roast vegetable.

Use whatever herbs you have on hand – the parsley bolting in the garden or some wilted spinach in the fridge – and throw it all in the food processor. Add a couple of garlic cloves, a dob of mustard, lemon juice, sugar (or other natural sweet substitutes, i.e. honey) – then blitz to a paste. With the food processor still running, add the vinegar to give such a great tang, and drizzle in the oil. This green dressing will store for a couple of weeks in your fridge, or you could probably even freeze them down in an ice cube tray and serves up as you need them. It's a real great staple to have in your repertoire.

 

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2018 Pantry Staples recipe RNZ September

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