I bet you're wondering if there was a mistake with the title of this post. Doesn't this resemble pesto? Well, I have news for you, my friend. This herbaceous seasoning is known as Caribbean green seasoning. The equivalent of Italy's pesto, green seasoning is a poignant element in Caribbean cooking. The Eastern Caribbean islands such as Trinidad, Barbados tend to use this as a marinade in meat or fish dishes to enhance the flavour.
In the Spanish-speaking Caribbean islands, they call it Sofrito, which is essentially the same thing.
Each cook has their version of the quantity of herbs that are used, so the taste will differ ever so slightly. The ingredients range from; cilantro, culantro, parsley, celery, pimento, bell peppers, onion, scallion, garlic, thyme, Spanish thyme and scotch bonnet for a kick.
I like to add red peppers to green seasoning, which creates a dark green/brown hue instead. Despite any personal adaptations, it is important to note that there is an undeniable trend of how deliciously green and nutritious the result is.
One of the key ingredients is culantro (Chandon beni and Spanish thyme). Sadly living in the diaspora doesn't offer me the luxury of obtaining these two staples.
Now the secret is out there, and everyone will know the quintessential foundation to exotic tasting Caribbean food. Your meat dishes will permeate thoroughly with the aromatic flavour of Caribbean green seasoning, and you will thank me for sharing this wondering taste of paradise with you.
I usually chop up all of the ingredients and rinse them thoroughly in a colander to eliminate any dirt.
The next step is to pulse in either a blender or food processor – I used my blender, which created a puree texture. If you want a coarse texture, then I recommend using a food processor instead. You might need to add some 1tbsp or two of olive oil to help liquidize the seasoning.
Depending on the frequency of use, store in a freezer (ice cube tray) to preserve shelf life. If you intend to use it often, store it in the refrigerator for up to 1 month.
Ingredients
Directions
Transfer all of the ingredients into a colander and rinse thoroughly.
Place all of the ingredients into either a blender or food processor.
*If using a food processor blitz on high speed until the bulk of the herbs have broken down into a coarse texture, remembering to pulse and scrape the sides.
If using a blender blitz until a puree is formed, feel free to add a tbsp or two of olive oil to help things move along quickly.
Store in container in a cool place.
It can be store in the freezer using an ice cube tray.
Lasts up to 2 months in the refrigerator.
The Colour of seasoning may vary depending on ingredients used and the intensity of flavour may cause darkening – this is perfectly normal.
Ingredients
Directions
Transfer all of the ingredients into a colander and rinse thoroughly.
Place all of the ingredients into either a blender or food processor.
*If using a food processor blitz on high speed until the bulk of the herbs have broken down into a coarse texture, remembering to pulse and scrape the sides.
If using a blender blitz until a puree is formed, feel free to add a tbsp or two of olive oil to help things move along quickly.
Store in container in a cool place.
It can be store in the freezer using an ice cube tray.
Lasts up to 2 months in the refrigerator.
The Colour of seasoning may vary depending on ingredients used and the intensity of flavour may cause darkening – this is perfectly normal.
