Page 103 - cookbook1

Parmesan Herb Marinade

3 ea garlic clove, chopped 1/4 cup Worcestershire
3 oz shallots, coarsely sauce
chopped 2 tsp kosher salt
1/2 tsp red pepper flakes 1 tsp black pepper freshly
1 cup chives, freshly sliced ground
1 cup parsley chopped 1 tsp granulated sugar
1/2 cup Parmigiano- 1/2 cup extra virgin olive oil
Reggiano cheese,
grated

Procedure
1 Combine all but olive oil in blender
2 Turn the blender on high and slowly feed in the oil. The
mixture will resemble a pesto.
3 Coat filet or vegetables with marinade. Cover and refrigerate
overnight.
4 Cook as desired
Servings: 4

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