Dipping oil with romanoServed in my chippy plate which I am too sentimental to toss as it came from my dear friend, Joy.
My awesome friend Anna sent me a link to this recipe, which I then tweaked a bit to fit my current stash of fresh and dried herbs.
I put this together in just minutes and then sliced some fresh bread for a quick hors d'oeuvre before supper.
SO delicious!
Ingredients:
2 TBL minced basil (growing profusely in the garden now!)
1TBL chopped parsley (barely up in the garden, but I took some anyways)
1 TBL minced garlic
1 teas. dried thyme (next thyme I will use the fresh from the garden)
1 teas. dried oregano
1 teas. black pepper
1/2 teas. kosher salt (leave this out if you will be adding grated cheese)
1/2 teas. chopped rosemary (also fresh from the garden!)
1/4 teas. red pepper flakes
1 teas. olive oil
1/2 teas. lemon juice
Combine all ingredients in a small food processor. I do not own a small one,so I used my stick blender which is not very efficient:(
Chop till all ingredients are roughly the same.
NOW stir in olive oil and lemon juice.
Taste....add more lemon juice if needed...I did.
To serve: Combine about 1 1/2 teas. herb blend to 3-4 T good olive oil on a small plate.
Add a quick grating of cheese...romano or parmesan is traditional.
Dip bread into mixture.
2 TBL minced basil (growing profusely in the garden now!)
1TBL chopped parsley (barely up in the garden, but I took some anyways)
1 TBL minced garlic
1 teas. dried thyme (next thyme I will use the fresh from the garden)
1 teas. dried oregano
1 teas. black pepper
1/2 teas. kosher salt (leave this out if you will be adding grated cheese)
1/2 teas. chopped rosemary (also fresh from the garden!)
1/4 teas. red pepper flakes
1 teas. olive oil
1/2 teas. lemon juice
Combine all ingredients in a small food processor. I do not own a small one,so I used my stick blender which is not very efficient:(
Chop till all ingredients are roughly the same.
NOW stir in olive oil and lemon juice.
Taste....add more lemon juice if needed...I did.
To serve: Combine about 1 1/2 teas. herb blend to 3-4 T good olive oil on a small plate.
Add a quick grating of cheese...romano or parmesan is traditional.
Dip bread into mixture.
Refrigerate remaining blend...I am thinking it should last a week or two. I think a very thin layer of olive oil over the top would preserve it for even longer.
Anna made up a large batch of this and added small jars of it to her "Thank You" baskets for her children's teachers this spring.
Wouldn't you love for someone to give this to you????
In His grace,
Cindy
Wouldn't you love for someone to give this to you????
In His grace,
Cindy
This post is part of Real Food Wednesday
7 comments:
This sounds delicious! It's a great way to use our garden herbs and I'm sure my husband will love it. You sure come up with some interesting recipes :-)
Thanks,
Brenda
If someone gave this to me, I would be very happy :) :) This looks really yummy :) Love and hugs from Oregon, Heather :)
just had this with dinner! we were having spaghetti and salad with sourdough bread. I agree, I added a litte extra lemon juice and I added the salt as well as the cheese, as I like it a little saltier. I used my Himalayan Pink Salt ;-)
This is very much like the Carrabba recipe i used to make. I used as many herbs from the garden. I gave Brian a bite when he came home and he said, 'we are having that for dinner right? and nothing else, right?'
Love to you
I want bread.... droool
YUMMY! I love reading about what you are having for dinner. You guys eat incredibly well. Can you adopt me? ;-)
Oh goodness, I do love dipping freshly baked bread into a bit of EVOO, freshly cracked black pepper and freshly cracked sea salt...sometimes, only sometimes do I add fresh herbs. Not generally though, Cyn, as those are already in the bread.
Think I'll go bake a loaf for supper!
Love your music...fabulous!
Oh my God this looks so good and i`m sure that it is delicious too. I think it is not a very difficult recipe so i will give it a try, thanks a lot for sharing.
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