| Yield 1X: | 19.90 | oz | Allergens: | ||
| Portion: | 1.5 | oz | Garlic, chili, onion | ||
| Portions: | 13.3 | ||||
| Shelf life: | 5 days | ||||
| Date: | 8.20.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Garlic, paste | 0.25 | 0.50 | 0.75 | |||
| Shallot, minced | 0.50 | 1.00 | 1.50 | |||
| Fresno chili, brunoise | 0.50 | 1.00 | 1.50 | |||
| Kalamata olives, minced | 8.00 | 1 | 1 | 8.00 | ||
| Basil, chiffonade | 0.50 | 1.00 | 1.50 | |||
| Lemons, zest | 2.00 | 4.00 | 6.00 | |||
| Anchovy, minced | 0.15 | 0.30 | 0.45 | |||
| EVOO | 8.00 | 1 | 1 | 8.00 |
Carefully measure and prepare all ingredients. Combine in a suitable bowl, and mix well. Season well with salt and pepper.
Transfer to a storage container, cover, label, date, and initial. Store refirgerated.