Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Here's the taste of a summer herb favorite in a light drizzle that's perfect over fish and veggies just off the grill. We loved it with thickly sliced, grilled eggplant and Vidalia onion.

Bruce Weinstein and Mark Scarbrough
Recipe by Cooking Light May 2007

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Recipe Summary test

Yield:
2/3 cup (serving size: 2 teaspoons)
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Ingredients

Ingredient Checklist

Directions

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  • Place all ingredients in a food processor; process until smooth. Refrigerate in an airtight container for up to 1 week.

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Nutrition Facts

51 calories; calories from fat 97%; fat 5.5g; saturated fat 0.8g; mono fat 3.6g; poly fat 0.9g; protein 0.5g; carbohydrates 0.4g; fiber 0.1g; cholesterol 1mg; iron 0.2mg; sodium 88mg; calcium 14mg.
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