Herb Paste

This five-herb paste recipe from chef Yotam Ottolenghi's "Plenty" cookbook gives his Green Couscous its vibrant color.

  • Servings: 4

Source: The Martha Stewart Show, April 2011


  • 1/3 cup chopped fresh flat-leaf parsley
  • 1 cup chopped fresh cilantro
  • 2 tablespoons chopped fresh tarragon
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh mint
  • 6 tablespoons olive oil, plus more as needed


  1. Place all ingredients in the bowl of a food processor; process until smooth, scraping down the sides and adding more oil as necessary.


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