Title: Garlic-Herb Paste
Categories: Condiment
Yield: 1 Cup

1		Head of garlic, separated into peeled cloves
1/2	c	Mint or flat-leaf parsley coarsely chopped
1/4	c	Herbs, such as sage, thyme, rosemary coarsely chopped
2	tb	Pepper, coarsely ground
2	tb	Capers plus
1	tb	Juice from capers
1	tb	Coarse salt
1/2	c	Olive oil

In food processor, combine the garlic, mint, herbs, pepper, capers and caper juice, and the salt. Process until finely chopped. With machine on, add the oil in a slow stream until a thick paste forms. Will keep, refrigerated in an airtight container, for 2 days. Try this with loin lamb chops.

Food and Wine June 1995

From: Diane Lazarus Date: 06/09/95

From: Joell Abbott Date: 02-10-98 (07:06) Doc's Place Bbs Online. (280) Cooking

previous

next