YIELD: 1 gallon 2 bunches fresh parsley 2 bunches fresh oregano leaves 6 sprigs fresh rosemary leaves 3 bunches fresh thyme leaves 1 qt. olive oil, divided 4 Tbsps. fresh garlic, minced 2 tsps. cayenne pepper 3 lbs. frozen pesto 1 qt. vegetable stock Clean the herbs from their stems and combine them in a food processor with 1 cup of olive oil. Blend until a smooth paste forms. In a seperate bowl, combine remaining ingredients and whisk in the herb paste. Season to taste with salt and ...
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