Food & Cooking Recipes Seasonal Recipes Spring Recipes Herb Paste 4.0 (2) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 4, 2021 Print Rate It Share Share Tweet Pin Email Servings: 4 This five-herb paste recipe from chef Yotam Ottolenghi's "Plenty" cookbook gives his Green Couscous its vibrant color. Ingredients ⅓ 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 Directions Place all ingredients in the bowl of a food processor; process until smooth, scraping down the sides and adding more oil as necessary. Rate it Print