Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Fresh Herbed Oil Paste
Getting reviews...
- Level: Easy
- Yield: 2/3 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5.333333333333333 servings
- Calories
- 365
- Total Fat
- 41 g
- Saturated Fat
- 6 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 122 mg
- Level: Easy
- Yield: 2/3 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5.333333333333333 servings
- Calories
- 365
- Total Fat
- 41 g
- Saturated Fat
- 6 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 122 mg
Ingredients
Directions
- In a blender, combine the garlic, green onions, olive oil, herbs, salt and crushed pepper. Blend until smooth. Store in an airtight container, in the refrigerator. This paste may be kept refrigerated, for up to a week.
- Brush country bread or boned chicken breasts with the herbed oil paste and grill.
