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Heat olive oil, garlic cloves, red pepper flakes and salt in a small skillet until garlic is just golden. Let cool. Purée with parsley, basil, oregano, and red wine vinegar until smooth.
From:FOOD NETWORK MAGAZINE, Dec., 2012, Ogunquit
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|Serving Size: 1 Serving (15g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 12 (67%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 516.4mg||18 %|
|Potassium 61.9mg||2 %|
|Total Carbohydrate 1.3g||0 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 0.9g|
|Protein 0.5g||1 %|
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Calories per serving: 18
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