To be honest, I haven’t been to Carabas in a long time, since I found out I had celiac, probably. But I do remember their bread dip, and my husband often dips his bread into an olive oil/spice blend, so I thought this recipe would be worth a try.
INGREDIENTS
2 tbsp. chopped Italian flat leaf parsley
1 tbsp. minced garlic
1 tsp. dried thyme*
1 tsp. dried oregano
1/4 tsp. dried basil (or 1 tbsp. fresh)
1/8 tsp. dried rosemary (or 1/2 tsp. fresh – I used fresh)
1 tsp ground black pepper
1/2 tsp. kosher salt
1/8 tsp. ground red pepper (or 1/4 tsp. red pepper flakes – I used flakes)
1/2 tsp. extra virgin olive oil
1/8 tsp. fresh lemon juice*
* I didn’t have dried thyme, but I had the essential oil so I used that
** I also didn’t have lemons, so I used apple cider vinegar. It’s a minute amount (probably just here to keep any fresh herbs green) so you could omit it.
The directions on the original post say:
Place all ingredients except olive oil & lemon in a blender or food processor and chop until all ingredients are similar in size. Stir in the olive oil & lemon juice.
HOWEVER. I used a Ninja Bullet and there’s not enough material here to process. Same would go for my Vitamix or food processor, although if you had a mini-processor it would work. I even added some extra olive oil, but ended up hand chopping it. That works fine, so I’d save having to do dishes next time around!
To serve, put the desired amount on a plate and top with extra virgin olive oil. Serve with crusty bread (rolls, french bread, etc).
RP Servings: I’d say 6…?
RATING: 4
This is good! It made enough for probably 3 meals for the 2 of us, certainly enough for a family or small gathering for one meal. I will add more salt next time, or just sprinkle some kosher or flaked sea salt in with it, but otherwise, we thought it was quite nice.
