Summer Herbs

INGREDIENTS

INSTRUCTIONS

From: Althea LeBlanc <TheaLater@AOL.COM>
Date: Mon, 1 Jul 1996 04:37:37 -0400
Using the metal blade in your food processor, process the herbs and oil
until the herbs are finely minced. Pour into plastic containers. Cover and
store in the refrigerator for up to 3 months. Yeild: 3 cups
You can use this with mint for fish or vegetables, or tabbouli, a middle
eastern grain dish.
From _The Loaves and Fishes Cookbook_ Anna Pump.
EAT-L Digest 30 June 1996
From the EAT-L recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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