Basic Herb Mix
The Washington Post, August 8, 2007
- Course: Condiment
- Features: Fast
Summary:
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 chicken, fish, pork 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.
Makes 2 cups
Ingredients:
- 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 to 7 scallions, 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)
Directions:
Rinse the herbs and place them in a food processor with the scallions, garlic, oil, salt and pepper and the jalapeño or Thai chili pepper, if using; process until smooth. Refrigerate in an airtight container until ready to use.
Recipe Source:
From David Hagedorn.
Tested by Bonnie S. Benwick for The Washington Post.
E-mail the Food Section with recipe questions.
E-mail the Food Section with recipe questions.
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