Mother Earth Living

Budget Friendly Meals: Mediterranean Herb Paste

Try this herb paste to flavor soups, dressings and more.
By Pat Crocker
August/September 2009
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Makes 3⁄4 cup

Make and use this in several different dishes in a week. It can form the basis for a vinaigrette dressing, soup, dips, spreads and even be used as a flavoring for savory muffins and scones. 

• 10 garlic cloves 
• ½ cup fresh sage leaves, chopped 
• ½ cup fresh thyme leaves 
• ¼ cup fresh rosemary leaves, snipped 
• 2 tablespoons Dijon mustard
• 1 tablespoon sea salt
• ¼ cup olive oil
• 1 tablespoon tarragon or white wine vinegar
1. Pulse garlic in food processor 3 or 4 times or until garlic is finely chopped. Add sage, thyme and rosemary; pulse 3 or 4 times until finely chopped. Add mustard and salt; pulse until blended.

2. Gradually add 3 tablespoons oil, processing until blended. Add vinegar and remaining olive oil and process until blended.

Pat Crocker cooks bistro-style food with her favorite herbs every week. Her latest book, The Vegan Cook’s Bible (Robert Rose, 2009), is now available. 

Click here for the original article,  Budget Friendly Meals.  

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