Butter and dill are lovely on roasted carrots, but this spring I wanted something a little more… robust.
Butter and dill are lovely on roasted carrots, but this spring I wanted something a little more… robust.
Because let’s face it, spring and early summer have a tendency to smack you with cool, wet weather when you’re least expecting it — and when you are most desiring sun and heat. Which is why the delicate flavors of dill and butter sometimes just don’t fit.
For those evenings, I came up with a zippy sauce that’s something of a cross between Italian pesto and Argentinian chimichurri, but with a hefty dose of Asian peanut sauce just to make it interesting.
The sauce can be prepped up to a day in advance, but don’t add the peanuts until just before serving. The port-soaked raisins also can be done in advance. Just drain and refrigerate as needed (but they will taste best if you let them come to room temperature before serving).