It seems that many countries have the same basic idea for an herbed topping for foods. The idea is implemented and played upon, given names to fit the language and voila. Similar, I guess, to how my sisters and I could all look at a recipe, but once we took that recipe and made it ourselves, we each would end up with a different final product. It is so simple to take a recipe and change this, add that, leave out another thing and make it reflect our own taste and style.
|My Favorite Pesto|
Another herb mixture is the French persillade. In French, "persil" means parsley, so it is no stretch to realize that a persillade contains parsley. Beyond that, I was unsure. It appears that the basic ingredients for a persillade are parsley and garlic, chopped together.
A sort of crossover is from Provence, France, bordering the Mediterranean to the south and Italy to the east. Pistou is a Pesto crossbreed. "Pistou", in the Provencal language means "pounded" so similarly to pesto, it is a pounded mixture of basil, garlic and olive oil, but without pine nuts. The cheese used in Pistou is dependent on the particular area and what is available, although because the Pistou is used as a garnish to the Soupe au Pistou (Pistou Soup, similar to Italy's Minestrone), the cheese should not be one that would become stringy in the hot liquid.
Argentinian chimichurri is yet another type of topping/sauce with the main ingredients of parsley and garlic with olive oil. They take it much farther and add a lot more ingredients, such as oregano and red wine vinegar to name only a few. Most of the Latin countries have some version of a chimichurri sauce. Guatemalan Chimichurri was most often used as a marinade for meat to be grilled instead of a topping for after cooking the meat.
|Gremolata Walnut Pinwheels|
|Freshly Chopped Gremolata|
Think up new ways to use it. It is too simple to not take advantage. Without adding olive oil it has no calories to speak of. Mix up a batch of whatever combination suits your need or mood.
My passion is to teach people how to create a harmony of flavors with their cooking, and help pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things weekly. I would love to hear from you, to help me continue my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me at A Harmony of Flavors Website and Marketplace, Tumblr, Facebook, Twitter, Pinterest and sign up for my Newsletter.