PROVENCE FRESH HERB SAUCE FOR DIPPING AND SAUCING
Makes about 11/2 cups.
Note: Vegetables, meats, fish, pasta, grains and rice are all fair game for this sauce/dip. Roll hot corn on the cob in it, too. Doubles easily and keeps in the fridge for four days.
• 2 large garlic cloves
• Grated zest of 1/2 orange
• Juice of 1 large lemon, or to taste
• 1/4 tsp. salt, or to taste
• 1/2 tsp. freshly ground black pepper
• Generous pinch cayenne pepper
• 1/3 to 1/4 c. good-tasting extra-virgin olive oil
• 4 whole green onions
• 10 pitted black Nice olives, or 6 large pitted Kalamata olives
• 1/2 c. toasted pine nuts, or whole salted almonds
• 1 c. tightly packed cup fresh basil leaves
• 1/4 tightly packed cup parsley leaves
• 1 tbsp. fresh rosemary leaves
• 1 tbsp. fresh thyme leaves
• 1 tbsp. fresh oregano leaves
Directions
Have the food processor running with the flat steel blade in place and drop in the garlic cloves, orange zest, lemon juice, salt, pepper, cayenne and the olive oil. Purée and then scrape down the sides of the bowl.
Add the rest of the ingredients and purée. Taste for seasoning and for an acidic tingle, add more lemon juice if you think the sauce needs it.
If there's time, let the sauce stand at room temperature 30 minutes before serving. After that, store it in the refrigerator.
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