Herbes De Provence and Roasted Garlic Pesto
All the flavors of Provence blended into a convenient, pungent concentrate for rubs, sauces, vegetables, or quick dressings.
Servings 2 cups (yield, about)
Ingredients
- 1 medium head garlic, roasted with olive oil and wine in oven or top of stove
- 1 cup each firmly packed fresh basil and sweet marjoram or mild oregano leaves and tender stems
- ¼ cup firmly packed fresh thyme leaves and tender stems
- 2 tablespoons each firmly packed rosemary, sage, and winter or summer savory leaves and tender stems
- 4–5 large fresh bay leaves, tough center stem removed and leaves cut into several small pieces
- 1 tablespoon whole fennel seeds, ground
- 2 tablespoons fresh or dried lavender flowers (be sure flowers do not contain potpourri fragrance oil)
- 2 tablespoons orange peel, cut into small pieces
- 1 teaspoon salt
- ⅔ to ¾ cup extra-virgin olive oil
Instructions
Process Pesto
- Break garlic into individual cloves and squeeze out soft garlic from pointed end.
- Blend with remaining ingredients in a food processor until smooth.
Use & Storage
- Use concentrate in very small amounts since flavor is quite pungent. Use as a rub to season meats, in sauces and vegetables, or dilute with vinegar and additional olive oil for a delicious salad dressing or marinade.
- To keep oil-based mixtures fresh and safe, use immediately or store up to 2 years in an airtight container in freezer.
Notes
Yield: about 2 cups.
