Try this herb paste to flavor soups, dressings and more.
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.
Sit in on dozens of practical workshops from the leading authorities on Natural Health, Organic Gardening, Real Food and more!LEARN MORE