Mash the garlic with the dried herbs, salt and pepper with a
mortar and pestle or in a mini-processor to make a
crumbly mixture
Mash in the olive oil
Use immediately
or cover and refrigerate for up to 24 hours.
Yield: 1 cup
SUGGESTED USE: This paste can be used for almost any
meat or vegetable
Try it rubbed onto zucchini slices (15
minutes), fish fillets (1 hour), chicken breasts (3 hours),
under the skin of a whole chicken (4 hours) or even try lamb
chops (3 hours) or a leg of lamb (8 to 12 hours).
