Herbes De Provence and Roasted Garlic Pesto

By Madalene Hill and Gwen Barclay, HSA

All the flavors of Provence blended into a convenient, pungent concentrate for rubs, sauces, vegetables, or quick dressings.

Servings: 20

Ingredients

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

Instructions

1
Process Pesto
1. Break garlic into individual cloves and squeeze out soft garlic from pointed end.
2. Blend with remaining ingredients in a food processor until smooth.

Use & Storage
1 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.
2. To keep oil-based mixtures fresh and safe, use immediately or store up to 2 years in an airtight container in freezer.
Yields 2 cups

Read it online: https://kentuckianaherbsociety.org/recipe/herbes-de-provence-and-roasted-garlic-pesto/