The Other Williams whipped up this yummy fresh herb sauce from the herbs in our herb garden. The flavors were really powerful so this little bit was just enough. If you have an herb garden, you'll really enjoy this recipe on top of just about any meat, fish, beans, or pasta. It'd also be great in a salad, or topped over tomatoes or crusty bread. We didn't add the red pepper flakes or capers and substituted spearmint for mint because that's what we're growing. Use within one week. Or you can freeze this pesto-like sauce in ice cube trays, transfer cubes to a zip-top plastic bag, and keep frozen for up to two months. Simple and easy to make, this one is certainly a do-over at our house!
1/2 cup loosely packed fresh parsley
1/2 cup loosely packed fresh basil leaves
3 tablespoons loosely packed mint leaves
2 tablespoons chopped shallots
2 tablespoons cold water
1 tablespoon capers
1 tablespoon fresh lemon juice
1/8 teaspoon kosher salt
Dash of crushed red pepper
2 tablespoons extravirgin olive oil
1. Combine all ingredients except oil in a food processor, and process until herbs are finely minced. With processor on, slowly pour oil through food chute; process until well blended.
1/2 cup (serving size: 1 tablespoon)
CALORIES 35(93% from fat); FAT 3.6g (sat 0.5g,mono 2.5g,poly 0.5g); IRON 0.4mg; CHOLESTEROL 0.0mg; CALCIUM 12mg; CARBOHYDRATE 1.1g; SODIUM 64mg; PROTEIN 0.3g; FIBER 0.3g
Bill & Cheryl Jamison, Cooking Light, JUNE 2008