There are innumerable recipes for this basic Italian relish. They all have parsley, garlic and oil in common. This is one of the more complicated ones, and was taken from
Of the herbs, at least half should be flat-leaf parsley; the other herbs can vary according to availability, but must include mint and basil. A small amount of tarragon is an interesting addition.
Chop the garlic first in the food processor, add the herbs and chop a little, then add the olive oil in a stream until a thick green sauce results.
© 1996 Alastair Little. All rights reserved.