Preparation:
Chop garlic with salt, and mash to a paste. Add chopped basil leaves, parsley, pepper puree, Worcestershire sauce, and Parmesan cheese. Gradually whisk in the oil with a fork, to make a paste.
Spread on toast or pass separately with toast, or add to soup (see the "Soup Provencale" recipe which is included in this collection) if desired.
Recipe Source: A RECIPE COLLECTION FROM LEA and PERRINS by Lea and Perrins |
