Garlic: An Herb Society of America Guide

Recipes

Herbes de Provence and Roasted Garlic Pesto

All the flavors of Provence blended into a convenient concentrate.

1 medium head garlic, roasted with olive oil and wine in oven or top of stove
1 cup each firmly packed fresh basil and sweet marjoram or mild oregano leaves and tender stems
¼ cup firmly packed fresh thyme leaves and tender stems
2 tablespoons each firmly packed rosemary, sage and winter or summer savory leaves and tender stems
4-5 large fresh bay leaves, tough center stem removed and leaves cut into several small
pieces
1 tablespoon whole fennel seeds, ground
2 tablespoons fresh or dried lavender flowers (be sure flowers do not contain potpourri fragrance oil)
2 tablespoons orange peel, cut into small pieces
1 teaspoon salt
2/3 to ¾ cup extra virgin olive oil

Break garlic into individual cloves and squeeze out soft garlic from pointed end. Blend with remaining ingredients in a food processor until smooth. Use concentrate in very small amounts since flavor is quite pungent. Use as a rub to season meats, in sauces and vegetables or dilute with vinegar and additional olive oil for a delicious salad dressing or marinade. To keep oil-based mixtures fresh and safe, use immediately or store up to 2 years in an airtight container in freezer.

Yield: about 2 cups

Recipe © Madalene Hill and Gwen Barclay

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