THE 4-INGREDIENT HERB DRIZZLE RECIPE YOU NEED NOW
THE RECIPE: PARSLEY CHIVE DRIZZLE (makes 8 servings)
I'm obsessed with the vibrant flavor fresh herbs give to vegetables, fish, poultry, heck anything. I love the bright, bold flavors BUT I'm not always in the mood to spend a ton of time washing, drying, snipping, coddling 7 different herbs to go into a sauce. That laziness inspired this simple 4 ingredient drizzle that will change. Your. Life. If you're looking for proof that fast and easy can still taste mind-blowing, you've found it. Smear it on sandwiches or wraps, drizzle it on top of grilled fish or chicken, spread it on roasted veggies or use it as a dip, basically use it everywhere and anywhere you won't be too embarrassed to drool on your shirt.
WHAT YOU'LL NEED:
- 2 bunches of fresh chives
- 1 Cup fresh parsley leaves(loosely packed)
- 1/2 Cup good extra virgin olive oil
- 1 Teaspoon sea salt (I love the big fat flakes of Maldon Sea Salt in this)
- Wash and dry your herbs. (I either do this using a salad spinner or just slap 'em around in a dish towel if I'm really short on time.)
- Trim the bottom and top 1/4 inch off the chives and remove any floppy or yellowed ones from your bunches (always a sneaky dead one or two in there). Cut into 2 inch pieces.
- Pluck the parsley leaves off their stems, again keeping an eye out for any dead or skunky ones to discard.
- Toss the chive hunks, parsley leaves, 1/2 C olive oil and teaspoon of sea salt in a food processor or blender. Pulse until herbs are finely chopped (see below).
- NOTE: If you don't have a food processor or blender, you can always chop the herbs by hand and add them to a glass measuring cup with the oil and salt. Grab a muddler from the bar, or even a fork, and mash the herbs just a little to release the flavors.
Instead of a backstory today, I'd like to ask a pressing question. Do any of my lovely readers actually read or care about the backstories? Or do you just want the recipes, tips, recommendations, etc? Be honest!