So my first recipe in the Taste and Technique cookbook I am working through is Parsley Sauce Verte. Author Naomi Pomeroy says I can use as a dressing for roasted veggies, a soup garnish, vinaigrette pick me-up or a chimichurri like condiment for grilled steak.
I'm not making any of those things (I don't know what "vinaigrette pick me-up"means).
Anyone out there have some ideas? I see that means I can't make ahead of time because the herbs will brown if they sit in the vinegar too long. It doesn't look like a dip for bread or anything of that consistency, judging by the picture.
If roasted veggies, do you have some suggested veggies?