My fondness for herb-packed olive oil sauces is hardly a secret around here. We made that parsley salsa verde recently, and the basil oil, and pestos of every stripe (here are cilantro, basil, arugula, and parsley, to name a few).
I have a conviction that good vegetarian cooking means layering flavor into your dishes during each step of the cooking process, and I find that bright herbal flavors, enhanced by olive oil and salt, are a welcome finishing touch to many dishes.I’ve been meaning to make this oregano drizzle all year, but it wasn’t until I found myself poking around my mom’s herb garden last week that I finally got motivated. I came home with a bouquet of oregano in my bag and put this sauce on everything (yep, really, just about everything) all week long. Try it on a plate of roasted squash or stirred into a bowl of white beans.
Olive Oil-Oregano Drizzle (adapted from 101 Cookbooks): In a blender or food processor, puree 3/4 c. olive oil , 1/4 c. each chopped parsley and oregano, a minced garlic clove, and 1/4 tsp. salt. That’s all.