if you're not an anise fan then you may want to try using rosemary or
flat leaf parsley instead.
Not exact matches
** Tip: You can also just chop some fresh
flat -
leaf parsley and use that
instead if you don't like scallions.
I used Pugliese bread
instead of sourdough, and rocket (I love it's peppery kick)
instead of Italian
flat leaf parsley.
The recipe didn't specify type of
parsley to use, I selected
flat leaf parsley, but you may get a brighter flavor by using curly
instead, next time I will try it and perhaps add chopped fresh tomatoes at the table.
* 4 medium eggplants (about 2 1/2 lb / 1.2 kg), halved lengthwise * 6 tablespoons / 90 ml olive oil * 1 1/2 teaspoons ground cumin * 1 1/2 tablespoons sweet paprika * 1 tablespoon ground cinnamon * 2 medium onions, (12 oz / 340 g in total), finely chopped * 1 lb / 500 g ground lamb * 7 tablespoons / 50 g pine nuts (I used chopped walnuts
instead) * 2/3 oz / 20 g
flat leaf parsley, chopped * 2 teaspoons tomato paste (I used homemade ketchup
instead) * 3 teaspoons superfine sugar * 2/3 cup / 150 ml water * 1 1/2 tablespoons freshly squeezed lemon juice * 1 teaspoon tamarind paste * 4 cinnamon sticks * salt and freshly ground pepper
Other Ways... For a deep - flavored winter pesto that still carries the sparkle of chile, mint and cilantro, make a
Parsley Pesto: add 2 cups packed fresh flat - leaf parsley leaves (about 3 ounces) to the herbs, and instead of almonds and pine nuts, use 1/4 cup (1 ounce) walnuts — or more if you want a richer
Parsley Pesto: add 2 cups packed fresh
flat -
leaf parsley leaves (about 3 ounces) to the herbs, and instead of almonds and pine nuts, use 1/4 cup (1 ounce) walnuts — or more if you want a richer
parsley leaves (about 3 ounces) to the herbs, and
instead of almonds and pine nuts, use 1/4 cup (1 ounce) walnuts — or more if you want a richer pesto.