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Recipes: Tapenades and Pestos
Feeding Your Family (May 2008): Putting Fear (of Fat) in Its Place | Tapenades and Pestos | What’s in Season? Salad Greens | Gadgets & Goodies: Topsy-Turvy Tomato Planter | Health Check: Smart Fish Choices | Larissa Phillips' Blog

It's hard to beat steak or fish when it comes to simplicity; just throw them on the grill, or into the frying pan. But it's worth the effort to whip up something aromatic and delicious as an accompaniment, especially when it's as easy as these pestos. These are all also delicious on pasta, grains like tabouli or rice, or even simply tossed with white beans or lentils. Feeding Your Family Archives

For Steak: Parsley-Drizzle

Ingredients:

  • 1 bunch parsley, washed and de-stemmed
  • 1 clove garlic
  • 1 anchovy
  • 1 Tbsp. capers
  • 1 Tbsp. peppercorns
  • 1 tsp. sea salt
  • 1 Tbsp. red wine vinegar
Preparation: Smash the peppercorns in a mortar and pestle or with the flat side of a chef's knife. Continue mashing the garlic and anchovy and salt, and add everything else; or use a food processor to puree all the remaining ingredients into a rough pesto.

For Fish: Green Olive Tapenade

Ingredients:



  • 1/2 cup green olives
  • 1 Tbsp. capers
  • 1 anchovy
  • 1 clove garlic
  • 1/4 cup extra virgin olive oil
  • sea salt as desired
Preparation: Use a mortar and pestle, a chef's knife or a food processor to combine everything into a rough pesto.

For Steamed Shellfish, Fish or Pasta: Gremolata

Ingredients:

  • 1 clove garlic
  • zest of one lemon
  • 1 bunch parsley
Preparation: Finely chop, or roughly puree, all ingredients together. Serve with white-fleshed fish such as tilapia.

- Larissa Phillips


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