bunch of fresh Italian flat-leaf parsley, thick stems trimmed
bunch of fresh cilantro leaves and stems
leaves from 2 to 3 stems of fresh oregano
4 green onions, whites and a little green, chopped
6 cloves garlic, peeled
1 or more jalapeno or other hot pepper, minced, OR red pepper flakes, to taste
1 to 1½ cups (237 to 355 mil) extra-virgin olive oil
½ cup (119 mil) red wine vinegar
1½ teaspoons paprika
1 teaspoon salt
½ teaspoon freshly ground pepper
Put the parsley, oregano, garlic, and about ¼ cup (59 mil) of the olive oil into the food processor and pulse until the leaves are coarsely ground.
Add the red wine vinegar, salt, and pepper and pulse. Continue to pulse while drizzling in the olive oil. The sauce should have a fair amount of liquid, though some people prefer it to be a little ...
½ cup mayonnaise
½ cup sour cream
2 anchovy fillets
¼ cup chopped fresh chives
¼ chopped fresh parsley
1 tablespoon tarragon vinegar
1 T chopped fresh tarragon
1 teaspoon white sugar
1 teaspoon Worcestershire sauce
In a blender or food processor, combine mayonnaise, sour cream, chives, green onion, garlic, vinegar, tarragon, sugar and Worcestershire sauce and blend until smooth. Season to taste with salt and pepper. Cover and refrigerate until serving. It will keep up to three days in the refrigerator.
7 sweet green peppers, seeded, ribs and stems removed
1 jalapeno pepper, split and remove seeds
1½ C cider vinegar, divided
1½ C apple juice
1 package powdered pectin
½ tsp salt
5 C sugar
Few drops of green food coloring
Wash and remove stems and seeds from peppers; cut into ½ pieces and puree with ¾ C vinegar. Puree remaining peppers and vinegar. Combine purees with apple juice in large bowl and refrigerate overnight. Strain puree the next day through several layers of cheesecloth. Measure 4 cups juice, adding additional apple juice to make 4 cups if necessary.
To make jelly: combine juice, pectin and salt in large saucepan; boil over high heat, stirring constantly. Add sugar; stir until dissolved and return to a rolling boil and boil hard for 1 minute. Remove from heat and stir in a few drops of green food ...
2 cloves garlic
1/4 c almonds
2 c fresh basil (Sandra used lemon basil)
1/4 c fresh lemon balm
1/4 c freshly grated Parmesan cheese
1 tsp lemon zest
2 Tbsp fresh lemon juice
1/4 to 1/2 c olive oil
In a food processor or blender, combine garlic and almonds. Process for 20 seconds or until chopped. Add basil, lemon balm, cheese and lemon zest. Process for 30 to 40 seconds or until chopped. With motor running, add lemon juice and 1/4 cup olive oil in a steady stream, adding more olive oil until pesto has reached desired consistency. Taste and add salt as desired; process 3 seconds to blend.
Store tightly covered for up to one week in the refrigerator or up to three months in the freezer.
1 c mayonnaise
1 Tbsp fresh lemon juice
¾ c lightly packed torn fresh basil leaves, some lemon basil if available
Combine mayo, basil and lemon juice in processor, blend until smooth. Season with salt and pepper. Transfer to small bowl, cover, refrigerate. (Can be made 2 days ahead, keep refrigerated.)