If you frequently find yourself throwing away perfectly good excess herbs that you purchased for one recipe, this test kitchen tip will help you forever change your ways.
One of the recipe developing props in our test kitchen, Robby Melvin, showed us how to put those fresh ingredients to good use in less than five minutes with a food processor.
Cooking dinner shouldn't be complicated
Here’s what you’ll need:
- Excess herbs—Robby had some sage, oregano, flat leaf parsley, so that’s what he used.
- One clove of garlic
- Extra-virgin olive oil
- Black Pepper
To make an herb marinade that works beautifully on chicken, steaks, shrimp, and fish: Pulse the herbs, garlic, and olive oil in the food processor with a sprinkle of salt and pepper. Continue pulsing, adding oil as needed, until the mixture is the consistency of pesto.
To make an herb oil to drizzle over grilled vegetables or meats: Add more olive oil and pulse until the mixture is very fine, and then strain the liquid into a separate bowl.
Is this genius or what?
You can store both in airtight containers in the refrigerator. Or, you can even freeze your marinade or oil for later use down the road.
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