2 large green onions, trimmed, cut into 1inch lengths
1 cup olive oil
1/4 bunch of each cleaned cilantro, mint, parsley, thyme, plus 1 sprig rosemary
1/2 teaspoon sea salt
Pinch of crushed hot red pepper flakes
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.
c.1996, M.S. Milliken & S. Feniger, all rights reserved