Combine rosemary, garlic and oregano in a mini-processor
and process to finely chop
Add the salt, pepper and olive
oil and process to a paste
Use immediately.
Yield: 1/2 cup
SUGGESTED USE: This tangy garlic paste mixture works
equally well with a pork loin (4 to 6 hours) a pork tenderloin
(3 to 4 hours), boneless leg of lamb (8 hours), chicken
breasts (2 to 3 hours) or even swordfish steaks (1 hour).
