Yields1 Serving

Zogghiu is a gratefully received alternative to pesto. I've got to say, I'm actually not much of a fan of traditional basil pesto. I think it's a bit intense and, dare I say, quite medicinal. I've found that basil pesto also repeats on me for the entire day (TMI Lee).

The wonderfully named Zogghiu, a Sicilian fresh herb & garlic pesto, is a much less of an in-your-face affair - it's primary herbal inspiration comes from mint and parsley. The freshness that comes from the mint and the earthy, grassy flavour of parsley are in perfect balance with the salty sourness of the other ingredients.

Because it's lighter, it pairs excellently with fish and seafood - it won't take over the show like basil can - instead the flavours create a perfect harmony and balance with the delicate seafood flavours.

It's pretty versatile too. I've also been known to dress salads with it, drizzle it over steaming boiled potatoes and even poured over chicken, steak or lamb like an Italian Chimichurri sauce.

It's one of those dressings you can whip up in 5 minutes, much to the appreciation of everyone involved.

Ingredients

20 g fresh, flat leaf parsley (chopped)
20 g fresh mint leaves (chopped)
2 garlic cloves (chopped)
1 cup extra virgin olive oil
2 tsp white wine vinegar
1 tbsp capers (rinsed & chopped)
Pepper

Directions

1

Using a stick blender, blend the parsley, mont and garlic into a thick paste, steadily pour in olive oil as you go until you reach a salad cream consistency. Stir in the white wine vinegar and the chopped capers. Add a little pepper and taste.

2

You may want to add a little salt too if the capers aren't fully doing their job.

3

Serve drizzled over simply cooked seafood. Or alternatively over vegetables, meats and poultry.

Ingredients

 20 g fresh, flat leaf parsley (chopped)
 20 g fresh mint leaves (chopped)
 2 garlic cloves (chopped)
 1 cup extra virgin olive oil
 2 tsp white wine vinegar
 1 tbsp capers (rinsed & chopped)
 Pepper

Directions

1

Using a stick blender, blend the parsley, mont and garlic into a thick paste, steadily pour in olive oil as you go until you reach a salad cream consistency. Stir in the white wine vinegar and the chopped capers. Add a little pepper and taste.

2

You may want to add a little salt too if the capers aren't fully doing their job.

3

Serve drizzled over simply cooked seafood. Or alternatively over vegetables, meats and poultry.

Zogghiu