Ingredients
Units
Scale
- 8 anchovy fillets, Ortiz brand only
- 6 tablespoons drained capers
- 14 cloves garlic, peeled, green germ removed
- 2 1/2 cups Extra Virgin California Olive Oil
- 1 cup fresh mint leaves
- 1 cup fresh basil leaves
- 1/2 cup fresh cilantro
- 6 tablespoons fresh tarragon leaves
- 4 tablespoons fresh chives
- 4 tablespoons fresh sage
- 6 tablespoons fresh rosemary leaves, no hard stems
- 2 teaspoons minced jalapeños
- 1 teaspoon coarse sea salt
- 3 tablespoons hot cream horseradish, Beaver brand preferred
- 3 tablespoons malt vinegar
Instructions
- Combine all in food processor. Serve cold or at room temperature.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Recipes
Nutrition
- Calories: 1288.87 kcal
- Sugar: 1.33 g
- Sodium: 660.28 mg
- Fat: 137.7 g
- Saturated Fat: 19.62 g
- Trans Fat: 0.0 g
- Carbohydrates: 14.99 g
- Fiber: 6.67 g
- Protein: 6.29 g
- Cholesterol: 6.8 mg
