Makes 2 cups
A puréed herb mix is good to have on hand in the summer. You can add extra olive oil to it and use it as a sauce for chicken, fish, pork or almost anything. An added spoonful brings extra life to a soup.
Depending on which herbs you use, the mix may darken, but it stays good in an airtight container in the refrigerator for up to one week. This recipe is also from David Hagedorn.
Sign Up and Save
Get six months of free digital access to The Modesto Bee
2 cups packed curly parsley (stemmed)
1 cup chervil (leaves and stems), coarsely chopped
3 cups coarsely chopped mixed herbs, such as thyme, rosemary, basil, cilantro, sage, tarragon, oregano and marjoram
6 to 7 scallions, white and light-green parts, cut into 2-inch pieces
6 medium cloves garlic, coarsely chopped
1 cup extra-virgin olive oil
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
1 small jalapeño or Thai chili pepper, stemmed and seeded (optional)
Rinse the herbs and place them in a food processor with the scallions, garlic, oil, salt and pepper and the jalapeño or Thai chili pepper, if using; process until smooth. Refrigerate in an airtight container until ready to use.
Per tablespoon: 26 calories; 0 protein; 0 carbohydrates; 3 grams fat (0 saturated); 0 cholesterol; 26 milligrams sodium; 0 fiber.