WHAT I DID WITH MY GARDEN HERBS FINAL HARVEST LAST YEAR!

I had no choice but to go to my garden and harvest the annual herbs before the early first frost. (Seriously, last year we moved from summer to winter and barely had fall.) OK, since I have an abundance of herbs, as I always do, I processed some of them with beef broth and froze them in cubes. Furthermore, I tried to come up with some sort of herbs combination to make a fresh sauce to use with my seafood or poultry dishes. End result, I came up with a tasty sauce that can be used to marinade any protein and also, can be used as a side sauce. Winning!
 
Category:  Meat/Seafood Marinade or Side sauce
Approx. Prep and Cook Time: 10 Minutes
Approximate Cost: $4.50 or $1.13 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free, Vegetarian 
Servings: 4 individual servings or 2 to season meats and seafood
 
Ingredients
½ c. parsley (chop a bit) (.50)
½ c. cilantro, (chop a bit) (.50)
1 small Rosemary spring (only use the needles) (.15)
3 sage leaves (.10)
¼ tsp. Italian oregano (.15)
1 garlic clove (.05)
¼ tsp. curry powder (.15)
1 tsp. smoked Spanish paprika (.15)
½ tsp. Roasted Garlic and Herbs Seasoning (.15)
1 ½ tsp. balsamic vinegar (.15)
1 tbsp. Soy sauce (.15)
½ c. of Angie’s basting oil ($1.80)
¼ tsp. brown sugar (.05)
 
Directions
Rinse, pat dry and prep all the herbs.
Add all the aforementioned ingredients to a food processor or blender.
Process/pulse until the sauce looks smooth and runny, just like a chimichurri sauce consistency would look like.
Pour it into a glass jar or any Mason Jar with lid and refrigerate until use. It’s good for about one to two weeks. 
 
Note: This combination of spices and herbs worked very well together and although it is not chimichurri sauce, it can be used instead of it and as marinade over raw proteins.
The best news is that I used all the harvested herbs and nothing was wasted.
 
TOMORROW: MY CILANTRO-PARSLEY SAUCE WITH PAN SEARED TILAPIA, OVEN ROASTED CARROTS, RIPE PLANTAINS AND AVOCADO.

My Link:
Angie’s Basting Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil