| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
|
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
FRESH HERBS; (MINT, BASIL, ITALIAN FLAT-LEAF PARSELY, CILANTRO, OR SAGE) |
| 10 |
|
GARLIC CLOVES; (up TO 14) |
| 1 |
ts |
SALT |
| 1 |
c |
OIL; PREFERABLY OLIVE OR ANOTHER TYPE OF FLAVORFUL OIL THAT COMPLEMENTS YOUR RECIPE |
INSTRUCTIONS
MIX AND MATCH YOUR FAVORITE FLAVORSIN THIS PASTE. WE LIKE MINT WITH TROUT
AND LAMB, BASIL ON CHICKEN AND TUNA, PARSELY FOR BEEF, CILANTRO WITH SHRIMP
AND SALMON, AND SAGE ON CABRITO, DUCK, AND PORK.
MAKES ABOUT 1 1/2 CUPS
IN A FOOD PROCESSOR, COMBINE THE HERBS, GARLIC, AND SALT. PROCESS UNTIL THE
HERBS ARE FINELY CHOPPED. ADD THE OIL IN A SLOW STREAM, MIXING THOROUGHLY.
THE PASTE SHOULD BE REFRIGERATED AND USED WITHIN A DAY OR TWO.
Posted to bbq-digest by LTag106981@aol.com on Jun 19, 1999, converted by
MM_Buster v2.0l.
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