Name: Epis
Total time: 10 min
Yield: 8
Ingredients: 1/2 bunch fresh Italian parsley; 10 cloves garlic; 1/2 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; 1/3 cup apple cider vinegar; 1/4 cup vegetable bouillon base

Recipes

Epis

8 servings

10 minutes total

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Ingredients

½ bunch 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 bouillon base

Steps

Chop parsley, garlic, bell pepper, onions, and basil coarsely; remove thyme leaves from stems. Place all ingredients in food processor (or blender) and pulse until slightly chunky.
Use ⅓ cup Epis to make Legim. Place remainder in airtight container and refrigerate for another use.

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 Sugar 1g, (Incl. 0g Added Sugars), Protein 2g, Vitamin D 0%, Calc 2%, Iron 6%, Potassium 2%