Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Garlic cloves (or more)
-- minced
2 c Parsley (tightly packed)
-- preferably Italian
1/2 c Cilantro (tightly packed)
3 ts Best quality dried oregano
2 ts Best quality dried thyme
2 ts Chopped fresh rosemary
2 Bay leaves
1 ts Whole black peppercorns
1/2 ts Dried crushed red pepper
-- or more, to taste
3/4 c Vinegar
-- (Oregano-Chile-Garlic,
-- Mediterranean, or
-- Red Wine vinegar)
1 tb Water
-(if using Red Wine vinegar)
3/4 c Olive oil
1/2 ts Salt

In a food processor or blender, grind the garlic and the herbs. Grind
the bay and peppercorns in a spice grinder, and add to the herb
mixture with the crushed red pepper and vinegar (plus water if using
Red Wine vinegar). Add the olive oil and gently mix to blend; do not
overprocess. Sauce should be slightly thickened. Let stand several
hours or refrigerate and serve at room temperature. Drizzle over
grilled or roasted meats, fish or chicken. Also good on tomatoes or
sandwiches. Yields 2 cups.

NOTE: Recipe may be halved. Keeps well several weeks in refrigerator.

Source: The Herb Garden Cookbook, by Lucinda Hutson Typed for you by
Karen Mintzias

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