" The longer the yogurt is strained the thicker and creamier it will become." There's no yogurt in this recipe...
Fresh Herb Sauce
Prep: 10 min. When storing, cover the surface of the sauce with plastic wrap to prevent discoloration. It should keep for 1 week in the refrigerator. The longer the yogurt is strained the thicker and creamier it will become.
This recipe goes with Chicken-on-a-Stick With Italian Dipping Sauces
- 2 garlic cloves
- 1 (1-oz.) package fresh basil leaves, stems removed
- 4 mint sprigs, stems removed
- 1 cup firmly packed fresh flat-leaf parsley leaves (about 1 bunch)
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/2 cup warm water
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1. Process garlic in a food processor 20 seconds or until minced. Add basil and next 5 ingredients; process 10 seconds.
- 2. Whisk together 1/4 cup warm water, oil, and vinegar. With processor running, pour oil mixture through food chute in a slow, steady stream, processing just until blended.
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