Garlic-herb paste
1 cup
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Head of garlic, separated into peeled cloves | |
| ½ | cup | Mint or flat-leaf parsley coarsely chopped |
| ¼ | cup | Herbs, such as sage, thyme, rosemary coarsely chopped |
| 2 | tablespoons | Pepper, coarsely ground |
| 2 | tablespoons | Capers plus |
| 1 | tablespoon | Juice from capers |
| 1 | tablespoon | Coarse salt |
| ½ | cup | Olive oil |
Directions
In food processor, combine the garlic, mint, herbs, pepper, capers and caper juice, and the salt. Process until finely chopped. With machine on, add the oil in a slow stream until a thick paste forms. Will keep, refrigerated in an airtight container, for 2 days. Try this with loin lamb chops.
Food and Wine June 1995
Submitted By DIANE LAZARUS On 06-09-95