Epis
Total Time10 minutes
Servings8
Ingredients
- ½ cup fresh Italian parsley
- 10 cloves garlic
- ½ medium green bell pepper
- 1 medium yellow onion
- 1 bunch green onions
- 2 tablespoons fresh basil
- 10 sprigs fresh thyme
- 1 tablespoon whole cloves
- 2 teaspoons kosher salt
- 2 teaspoons pepper
- 1 cup olive oil
- ⅓ cup apple cider vinegar
- ¼ cup vegetable base
Steps
- Chop parsley, garlic, bell pepper, onions, and basil roughly; remove thyme leaves from stems. Place all ingredients in food processor (or blender) and pulse until slightly chunky.
- Place in airtight container and refrigerate until ready to use.
- Use ⅓ cup Epis to make Legim. Place the remainder in an airtight container and refrigerate for later use.
Ingredients
- ½ cup fresh Italian parsley
- 10 cloves garlic
- ½ medium green bell pepper
- 1 medium yellow onion
- 1 bunch green onions
- 2 tablespoons fresh basil
- 10 sprigs fresh thyme
- 1 tablespoon whole cloves
- 2 teaspoons kosher salt
- 2 teaspoons pepper
- 1 cup olive oil
- ⅓ cup apple cider vinegar
- ¼ cup vegetable base
Steps
- Chop parsley, garlic, bell pepper, onions, and basil roughly; remove thyme leaves from stems. Place all ingredients in food processor (or blender) and pulse until slightly chunky.
- Place in airtight container and refrigerate until ready to use.
- Use ⅓ cup Epis to make Legim. Place the remainder in an airtight container and refrigerate for later use.
Nutritional information
Amount per ⅛ recipe serving: Calories 260, Total Fat 27g, Sat Fat 4g, Trans Fat 0g, Chol 0mg, Sodium 1510mg, Total Carb 5g, Fiber 1g, Total Sugars 1g (Incl. 0g Added Sugars), Protein 2g, Vit D 0%, Calc 2%, Iron 6%, Potas 2%