From Jason K. Morse, certified executive chef, Valley Country Club, Aurora, serves 6.
Ingredients
1 cup fresh basil leaves
1/2 cup fresh oregano leaves
1 cup fresh Italian parsley
1/4 cup fresh chervil leaves
1/4 cup fresh thyme leaves
1/4 cup fresh marjoram leaves
1/4 cup fresh tarragon leaves
1/2 cup unsalted pistachios, toasted
4 lemons, zested
1/4 cup pecorino Romano cheese
6 garlic cloves
3/4 cup olive oil
Sea salt to taste
White pepper to taste
Directions
Place all ingredients except oil, salt and pepper into a food processor and mix well. Slowly add the oil until the mixture has a paste consistency. Season with sea salt and white pepper to taste. Enjoy with grilled fish or grilled vegetable kabobs. Store covered in refrigerator and stir before each use. It is normal for mixture to separate.
