Fresh herbed oil paste
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Cloves garlic -- peeled |
| 2 | larges | Green onions -- trimmed, cut |
| Into 1-inch lengths | ||
| 1 | cup | Olive oil |
| ¼ | bunch | Cilantro -- cleaned |
| ¼ | bunch | Mint |
| ¼ | bunch | Parsley |
| ¼ | bunch | Thyme |
| 1 | Sprig rosemary | |
| ½ | teaspoon | Sea salt |
| 1 | pinch | Crushed hot red pepper |
| Flakes | ||
Directions
In a blender, combine the garlic, green onions, olive oil, herbs, salt and crushed pepper. Blend until smooth. Store in an airtight container, in the refrigerator. This paste may be kept refrigerated, for up to a week. Brush country bread or boned chicken breasts with the herbed oil paste and grill. Yield: ⅔ cup Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 10/14/96 show Recipe By : TOO HOT TAMALES PANTRY STAPLES SHOW From: Pat Asher <asher@...> Date: Thu, 31 Oct 1996 16:34:08 ~0600 (