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1 cup parsley
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5 Tb garlic
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1 onion
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1 green pepper
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3 green onions
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2 cubes chicken bouillon
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1 tsp thyme
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2 Tb lime juice
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1/4 cup olive oil
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1 Tb vinegar
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1 tsp salt
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Roughly chop all ingredients.
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Add to blender. Blend until smooth but not liquefied.
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Lasts 7 days in fridge, 6 months in freezer. Freeze in ice cube trays for
easy-to-use servings (2 cubes for a dish that serves 3-4).
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Makes ~2 cups.