MEDITERRANEAN HERBAL BLEND
Use for any Mediterranean inspired dish, from appetizers to soups and salads to vegetables.
2 large cloves garlic, peeled and cut into small pieces
1/2 cup fresh parsley leaves and tender stems
1/4 cup fresh sage leaves
1/4 cup fresh thyme leaves and tender stems
1/4 cup fresh rosemary leaves
1/2 cup fresh basil leaves and tender stems
1/2 cup fresh oregano leaves and tender stems (mild variety such as O. xmajoricum)
1/2 cup garlic chives, cut in 1-inch pieces
4 large fresh bay leaves, center stem removed (crumble stemmed dry bay leaves very fine)
1/2 to 2/3 cup extra virgin olive oil
Salt and pepper to taste
Blend all ingredients until smooth in food processor, adding enough olive oil to completely coat chopped leaves. Consistency should be like that of sour cream. To keep oil-based mixtures fresh and safe, use immediately or store up to 2 years in an airtight container in freezer; we do not recommend making in ice cube trays as the flavors are dissipated more quickly when frozen in small quantities. Yield: about 1 1/3 cups . Note: All herb measurements are firmly packed.
From Basil: An Herb Society of America Guide © Madalene Hill and Gwen Barclay. Printed with permission
Use for any Mediterranean inspired dish, from appetizers to soups and salads to vegetables.
2 large cloves garlic, peeled and cut into small pieces
1/2 cup fresh parsley leaves and tender stems
1/4 cup fresh sage leaves
1/4 cup fresh thyme leaves and tender stems
1/4 cup fresh rosemary leaves
1/2 cup fresh basil leaves and tender stems
1/2 cup fresh oregano leaves and tender stems (mild variety such as O. xmajoricum)
1/2 cup garlic chives, cut in 1-inch pieces
4 large fresh bay leaves, center stem removed (crumble stemmed dry bay leaves very fine)
1/2 to 2/3 cup extra virgin olive oil
Salt and pepper to taste
Blend all ingredients until smooth in food processor, adding enough olive oil to completely coat chopped leaves. Consistency should be like that of sour cream. To keep oil-based mixtures fresh and safe, use immediately or store up to 2 years in an airtight container in freezer; we do not recommend making in ice cube trays as the flavors are dissipated more quickly when frozen in small quantities. Yield: about 1 1/3 cups . Note: All herb measurements are firmly packed.
From Basil: An Herb Society of America Guide © Madalene Hill and Gwen Barclay. Printed with permission
