ALICIA!!!
OMG, I just made the best damn pizza 'sauce' I've ever tasted. Well... ok, I haven't actually assembled one with it, that'll be dinner... but I tasted it on its own and it's so ridiculously good. It's a bit labor intensive on the front end, but this size batch will go a long way and it'll keep in the fridge for a couple of weeks.... or it'll also keep like I do with homemade pesto: portion it out into an ice cube tray and freeze. When solid, pop them out and put them in a freezer bag to store. Thaws quickly when you need it.
So, here it is....
2 Tbsp. finely chopped Italian flat leaf parsley
1 Tbsp. finely chopped fresh basil
1 Tbsp. finely chopped fresh rosemary
1 Tbsp. finely chopped fresh oregano
1/2 tsp. hot pepper flakes (or less if you prefer, this is kinda spicy)
3/4 tsp. kosher salt
1 tsp. freshly ground black pepper
garlic cloves... I used about six, but I really like garlic. Adjust to suit your taste.
Several glugs of olive oil (I bought the unfiltered stuff from Sicily, on sale at HEB, so good!)
Heat olive oil in small pan, press garlic (or finely mince if you haven't had enough chopping yet) into hot oil, turn off the heat... you just want the garlic aromatic, if it browns it's nasty. Once the smell of garlic permeates your being, toss in the rest of the ingredients and stir to combine. WHOA!! Let it sit for a bit to cool, the flavors will merge with the oil and you will have the best tasting stuff right there in front of you. Pop it in a glass jar and chill until ready to use (your garlic should be cooked enough to avoid any of those bad things that happen when garlic sits in oil at room temp... but still, keep it in the fridge to be safe). I'm going to prep the tortillas like you mentioned... crisp them up in some oil, then top with this... some motz, fresh parm, maybe some chopped pepperoni. I'm drooling just thinking about it. My house smells so good!
If you try it/like it let me know... I'll post it in the recipe section. Figured I should get a second opinion first. I would guess the carbs may run in the 1ish maybe 2 tops... you'll use it pretty sparingly and the carbs in herbs are negligible.
