Are you goin' to Scarborough Fair,
Parsley, sage, rosemary, and thyme?
Remember me to one who lives there;
She once was a true love o' mine.
So I took a little bit of each herb:
and chopped them fine and mixed them together until they looked like finely chopped grass clippings, but smelled a heck of a lot better.
Put them in a prep bowl, poured about a quarter cup of extra-virgin olive oil over the top, covered up the bowl and shook gently.
Man oh man.
My question is: besides dunking sourdough bread in it (obvious choice), whatever shall I do with the stuff? The possibilities are endless, and I am thinking:
- coating chicken with it before roasting
- using as a substitute for my plain olive oil when I oven-roast potatoes
- turning it into a marinade with some white wine and garlic
- using it as a butter substitute when mashing potatoes
- tossing with pasta and Parmesan cheese
- experimenting with Scarborough Fair pesto (see above)
- drizzling steak, pork chops, and any other grilled meat with it. Besides hot dogs. ew.
- Could it possibly be used as a tiny garnish for risotto?
What do you all think? I'm all ears.