Recipe: Provence Fresh Herb Sauce for Dipping and Saucing (food processor)

PROVENCE FRESH HERB SAUCE FOR DIPPING AND SAUCING

"Vegetables, meats, fish, pasta, grains and rice are all fair game for this sauce/dip. Roll hot corn on the cob in it, too."

2 large cloves garlic
Grated zest of 1/2 an orange
Juice of 1 large lemon, or to taste
1/4 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper
Generous pinch ground cayenne pepper
1/3 to 1/2 cup good-tasting extra-virgin olive oil
4 whole scallions
10 pitted black Nice olives (or 6 large pitted Kalamata olives)
1/2 cup toasted pine nuts (or whole salted almonds)
1 cup tightly packed fresh basil leaves
1/4 cup tightly packed parsley leaves
1 tablespoon fresh rosemary leaves
1 tablespoon fresh thyme leaves
1 tablespoon fresh oregano leaves

Have the food processor running with the flat steel blade in place and drop in the garlic cloves, orange zest, lemon juice, salt, two peppers and the olive oil. Puree and then scrape down the sides of the bowl.

Add the rest of the ingredients and puree. Taste for seasoning. 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.

Makes about 1 1/2 cups, doubles easily and keeps in the fridge for four days.

Makes 6 servings
Source: Lynne Rossetto Kasper: The Splendid Table, October 15, 2009