* Exported from MasterCook *
Basic Herb Mix Paste - Not Basil Pesto
Recipe By :David Hagedorn
Serving Size : 32 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups packed curly parsley -- (stemmed)
1 cup chervil -- (leaves and stems), coarsely chopped
3 cups coarsely chopped mixed herbs -- such as thyme, rosemary, basil, cilantro, sage, tarragon, oregano and marjoram
6 scallions -- to 7, white and light-green parts, cut into 2-inch pieces
6 medium cloves garlic -- coarsely chopped
1 cup extra-virgin olive oil
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 small jalapeño -- or Thai chili pepper, stemmed and seeded (optional)
Rinse the herbs and place them in a food processor with the scallions,
garlic, oil, salt and pepper and the jalapeno or Thai chili pepper, if
using; process until smooth. Refrigerate in an airtight container until
ready to use.
Makes 2 cups (32 one-tablespoon servings)
AuthorNote: A pureed herb mix is good to have on hand in the summer. You
can add extra olive oil to it and use it as a sauce for [favorites] or
almost anything. An added spoonful brings extra life to a soup.
Depending on which herbs you use, the mix may darken, but it stays good in
an airtight container in the refrigerator for up to 1 week.
Source:
"Tested by Bonnie S. Benwick for The Washington Post."
S(Formatted by Chupa Babi):
"March 2012"
Yield:
"2 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 73 Calories; 7g Fat (81.5% calories
from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
68mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2
Fat.
Nutr. Assoc. : 1036 0 383 0 0 0 0 0 0
