Serves: 4 to 6
Ingredients:
2 cloves garlic
1 teaspoon minced fresh ginger
1/2 cup cilantro (coriander) leaves
1/2 cup flat-leaf parsley leaves
1/2 cup extra virgin olive oil
1/2 of a lemon, Juice of
1 teaspoon salt
pinch of piménton or paprika
Procedure:
Place garlic and ginger in a food processor and pulse until chopped. Add cilantro and parsley, cover and pour in olive oil while blender is running. Scrape down sides of blender and add lemon juice, salt and piménton. Pulse until mixed. Adjust seasonings to taste and spoon over grilled vegetables.
Restaurant: Savoy, 70 Prince St., New York, NY
Back Forty, 190 Avenue B #1, New York, NY
Recipe Type: Authentic
Submitted By: Peter Hoffman, chef-ownerBack Forty, 190 Avenue B #1, New York, NY
Recipe Type: Authentic
Recipe Author: Peter Hoffman, chef-owner
Recipe Source: http://www.wholefoodsmarket.com/recipe/grilled-eggplant-cilantro-salsa-verde