A popular Denver inn restaurant shares this herbal dip recipe served with bread. It may also be used as a salad dressing for pasta salad.
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients:
- 1 Tablespoon fresh garlic, chopped
- 3/4 bunch fresh parsley
- 3/4 bunch fresh cilantro
- 1/2 ounce fresh mint leaves
- 2 ounces fresh basil
- 1 teaspoon crushed red pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh lemon juice
- 1-1/2 ounces red wine vinegar
- 4 cups olive oil
Preparation:
Wash, pick from stems and dry all herbs thoroughly.
Place garlic, parsley, cilantro, mint, basil, red pepper, salt, lemon juice, and wine vinegar in blender and quick-blend. Add olive oil last in a slow, steady stream.
Serve with sliced, dense bread or as a dressing for cold pasta salad.
Yield: about 5 cups
Recipe Source: Wellshire Inn, 3333 S. Colorado Blvd., Denver, Colorado
Reprinted with permission.
Place garlic, parsley, cilantro, mint, basil, red pepper, salt, lemon juice, and wine vinegar in blender and quick-blend. Add olive oil last in a slow, steady stream.
Serve with sliced, dense bread or as a dressing for cold pasta salad.
Yield: about 5 cups
Recipe Source: Wellshire Inn, 3333 S. Colorado Blvd., Denver, Colorado
Reprinted with permission.
