Epis
- ½ cup Fresh parsley chopped
- 10 sprigs Thyme
- 2 ¼ teaspoon Ground Allspice
- 10 Cloves garlic
- 1 cup Bell peppers
- 1 Onion
- 1 cup Green onions
- 2 tablespoon Basil
- 2 teaspoon Salt and pepper
- 2 teaspoon Cayenne pepper
- 1 cup Olive oil
- ⅓ cup Apple cider vinegar
- ¼ cup Better bouillon vegetable base paste
- Place the ingredients in a blender or food processor. Blend to desired consistency, but not liquefy. Blend in the form of pesto.
- Place in a 16oz jar. Refrigerate for later use.