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“From Good Housekeeping Magazine. Can be made 1 day ahead. Press plastic wrap on surface to keep the color from turning before refrigerating.”
READY IN:
15mins
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Place apricots and honey in bowl; cover with hot water. Soak 10 minutes.
  2. Meanwhile, in salted boiling water, blanch herbs 20 seconds. Shock immediately in ice water; spread on a paper towel-lined baking sheet to dry.
  3. Remove apricots from hot water; roughly chop. In food processor, combine all ingredients but olive oil. Process until finely chopped. With motor running, slowly incorporate oil and pulse until just combined (consistency should be that of a thick sauce). Cover; store in refrigerator to meld, about 10 minutes.

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