Summer herbs

Yield: 24 Servings

Measure Ingredient
4 cups Fresh herbs
2 cups Best quality olive oil

From: Althea LeBlanc <TheaLater@...> 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, .

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