MEDITERRANEAN GARLIC HERB PASTE
About 1 ½ cups
This is wonderful on grilled and roasted vegetables, fish, lamb, and beef.
Combine in a blender or food processor and coarsely puree, leaving the mixture a little chunky:
- 2 cups loosely packed mixed fresh herb leaves (parsley, sage, rosemary, thyme, basil, and/or oregano)
- 10 garlic cloves, coarsely chopped
- ½ cup olive oil
- 1 tablespoon red pepper flakes
- 1 tablespoon black pepper
- 1 teaspoon salt
- Finely grated zest of 1 lemon