Name your herb paste

Yield: 1 servings

Measure Ingredient
1½ cup FRESH HERBS; (MINT, BASIL, ITALIAN FLAT-LEAF PARSELY, CILANTRO, OR SAGE)
10 GARLIC CLOVES; (up TO 14)
1 teaspoon SALT
1 cup OIL; PREFERABLY OLIVE OR ANOTHER TYPE OF FLAVORFUL OIL THAT COMPLEMENTS YOUR RECIPE

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 1½ 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@... on Jun 19, 1999, converted by MM_Buster v2.0l.

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