directions
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1
Mash the garlic with the dried herbs, salt and pepper with a mortar and pestle or in a mini-processor to make a crumbly mixture
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2
Mash in the olive oil
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3
Use immediately or cover and refrigerate for up to 24 hours. Yield: 1 cup SUGGESTED USE: This paste can be used for almost any meat or vegetable
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4
Try it rubbed onto zucchini slices (15 minutes), fish fillets (1 hour), chicken breasts (3 hours), under the skin of a whole chicken (4 hours) or even try lamb chops (3 hours) or a leg of lamb (8 to 12 hours).
Italian Dried Herb Paste
ingredients
- 6 cloves garlic, minced
- 2 tablespoons dried basil, finely crumbled
- 2 tablespoons dried oregano, finely crumbled
- 1 tablespoon dried thyme, finely crumbled
- 1 tablespoon dried rosemary, finely crumbled
- 1 tablespoon dried sage, finely crumbled
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/3 cup olive oil