Ingredients
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- 1/2 cup chopped parsley
- 10 sprigs fresh thyme, leaves removed from stems, stems discarded
- 1 tbsp. cloves, toasted lightly in a dry skillet and ground to a powder in a spice grinder
- 10 cloves garlic, chopped
- 1/3 cup diced red bell pepper
- 1/3 cup diced yellow bell pepper
- 1/3 cup diced orange bell pepper
- 1/3 cup diced shallots
- 1 or 2 small Serrano peppers (or more, to taste)
- 1 cup diced scallions
- the leaves from a leafy bunch of celery
- 4 tbsp. minced fresh basil
- 1 tsp. salt
- 1 tsp. pepper
- 1 cup olive oil
- 1/4 cup apple cider vinegar
- Juice of 1 lime
- 1/4 cup ‘Better Bouillon’ vegetable stock base
Instructions
- Place the ingredients in a blender or food processor. Blend to desired consistency, but do not liquify – it should look rather like a pesto. Place in a glass jar. Refrigerate for later use.
- Optionally you can freeze it in an ice cube tray, then pop out when frozen and store in the freezer in a zipper bag. This will allow you to use one cube every time you’re doing a recipe you want to “zing up”.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Recipes
Nutrition
- Calories: 541.99 kcal
- Sugar: 3.29 g
- Sodium: 466.08 mg
- Fat: 54.67 g
- Saturated Fat: 7.61 g
- Trans Fat: 0.0 g
- Carbohydrates: 14.5 g
- Fiber: 4.45 g
- Protein: 2.64 g
- Cholesterol: 0.0 mg
