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.

26 calories, 3g fat, n/a saturated fat, n/a cholesterol, 26mg sodium, n/a carbohydrates, n/a dietary fiber, n/a sugar, n/a protein.