Roasted Carrots with Dill and Greek Yogurt
I am pretty sure we ate more than a pound of carrots when I made these.
Somehow, most of my herbs are surviving this colder weather. Just not the basil but I have tons of parsley! And that’s what we used to make this delicious chimichurri sauce that we had over steak this past weekend:
This tangy, garlicky and so-easy sauce is a testament to something that I think you have to learn by experience: for herbs to really shine, you need a lot of them and they need to be fresh. When present in large amounts (another great example is pesto), they have powerful flavor that you’ll want to put on more and more of your food.
Here’s what you need:
1 cup of packed parsley leaves – do not skimp here. In fact, err in the opposite direction.
1/2 cup olive oil
1/8 cup red wine vinegar
1/2 teaspoon salt
1/2 teaspoon cumin
2 cloves of garlic
Purée in a food processor and spoon over steak, chicken, crostini – pretty much whatever you feel like. The end result should be similar to pesto, but maybe a little looser.