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| This was originally made by Uncle Clark, and now we all adjust to our own tastes - it's still a family favorite! Thanks Uncle Clark and Michael! The instructions given below are per Mike! |
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| 1 cup |
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Salad Oil |
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| 10 cloves |
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Garlic |
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| 2 tsp |
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Worcestershire sauce |
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| 2 bunches |
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Fresh mint |
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Italian seasoning |
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Juice of two lemons |
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Parsley |
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Salt |
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| 1 |
I start by putting ¼ cup of oil in the blender. |
| 2 |
Then I add the garlic cloves (we use a lot less!) and run the blender to give them a coarse chop. |
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Next, the mint. I buy one good bunch and add all the good leaves. Chop this up a little, then add the Worcestershire, parsley and Italian seasoning (I've never measured any of this, although I did accidentally use soy sauce instead of the Worcestershire!) |
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Add the salt - about 2 tsp, and lemon juice. |
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I adjust the taste so if it's too acidic, I add "cardboard" parmesan (in the green cardboard cans) to cut the bitterness back a bit. (It should really taste too lemony when it's pau.) Everything is all done by estimation - I think there's so much garlic in the original recipe that it overpowers the rest! |
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