Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 2 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
minced
preferably Italian
or more, to taste
Preparation
In a food processor or blender, grind the garlic and the herbs. Grind the bay and peppercorns in a spice grinder, and add to the herb mixture with the crushed red pepper and vinegar (plus water if using Red Wine vinegar). Add the olive oil and gently mix to blend; do not overprocess. Sauce should be slightly thickened. Let stand several hours or refrigerate and serve at room temperature. Drizzle over grilled or roasted meats, fish or chicken. Also good on tomatoes or sandwiches. Yields 2 cups. NOTE: Recipe may be halved. Keeps well several weeks in refrigerator. Source: The Herb Garden Cookbook, by Lucinda Hutson Typed for you by Karen Mintzias From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
