A copycat recipe, the way I like it.
- Carbohydrate 0.686918805385629 g
- Cholesterol 0 mg
- Fat 0.326664140744666 g
- Fiber 0.189186558501955 g
- Protein 0.14121344682997 g
- Saturated Fat 0.0498589620705146 g
- Serving Size 1 1 Serving (3g)
- Sodium 0.390341842277588 mg
- Sugar 0.497732246883675 g
- Trans Fat 0.0154722131286032 g
- Calories 6 calories
Step-by-step
- combine all of the ingredients, EXCEPT oil and lemon.
- Put in a small processor chop briefly until all ingredients are about the same size.
- Stir in ilive oil and lemon juice.
- To serve: place 1 1/2 tsp spice on a plate and add 3-4 T olive oil swirl and blend together.
- Dip Bread in mixture, enjoy.
- French bread is preferable.
Pulsing the dry herbs and garlic together in a small food processor requires careful attention so the blades break down the fibrous plant tissues uniformly without generating excessive frictional heat that can bruise the volatile aromatics of the basil and parsley. While flat-leaf Italian parsley yields a cleaner, more herbaceous note than curly varieties due to its lower water content and higher concentration of essential oils, dried oregano and thyme provide the essential structural backbone that prevents the mixture from turning into a muddy paste. Fresh rosemary must be minced extremely fine because its rigid, needle-like leaves do not soften in cold oil the way tender herbs do, posing an unpleasant textural hazard if left in large pieces. Swirling precisely one and a half teaspoons of this seasoned paste into three to four tablespoons of high-quality extra virgin olive oil creates the proper surface-tension ratio needed for crusty French bread to absorb both the suspended solids and the flavored fat simultaneously in every single pass. Storing any unused dry herb blend in an airtight glass jar in a cool, dark cupboard preserves the potency of the ground black pepper and crushed red pepper for up to two weeks before oxidation dulls their sharp pungency.
