This has been a tough year for my potted plants. The deer that frequent my yard have been feasting on herbs that haven't interested them in years past. Replanted (again), this time with an obstacle course of patio furniture to ward off the deer, the garden is thriving and I'm enjoying the herbs in the kitchen now.
Score 1 for me.
I created this no-cook recipe with fresh oregano, garlic and basil thinking it would be best with some chicken sausage kabobs but have discovered that it's way more versatile. It's nice for a dipping sauce for bread, a dressing for shrimp salad and even a marinade for chicken or fish.
If you like the tang of fresh lemon and herbs and the slight bite of raw garlic, this one's for you! In fact, you might be surprised at the different ways your family and friends use this.
Time: 10 minutes
Yield: 1/2 cup
1/3 cup extra virgin olive oil
3 tbsp fresh basil, chopped
2 tbsp fresh oregano, chopped
2 cloves garlic, minced
Juice of 1 small lemon (about 2 tablespoons)
Dash of freshly ground salt and pepper
Wash herbs and strip the leaves from the stems.
Using a mortar and pestle, place herbs, garlic, salt and pepper in the mortar bowl and gently crush ingredients with pestle. Add oil, 1 tablespoon at a time, and continue to crush the ingredients.
You're not trying to puree the ingredients, just get them to release their flavors and become somewhat incorporated into the oil.
Once that's done, pour the ingredients into a jar, add the lemon juice and shake well. Taste it and adjust the seasoning to your suit your taste.
Shake again, and serve.