2 tablespoons olive oil
2 cloves garlic, minced
4 teaspoons red wine vinegar
1/4 teaspoon dried allspice
1/2 teaspoon dried oregano
1 teaspoon parsley flakes
1 cup fresh parsley
2 eggs, beaten
2 teaspoons lemon zest
3 green onions, chopped
1 ripe tomato, diced
1 lime, juiced
1 teaspoon Swiss salt
Heat 1 tablespoon of the olive oil in a small saucepan over medium heat. When the oil starts to bubble, turn down heat. Continue to cook for about 5 minutes. Refrigerate remaining oil.
In a small bowl combine garlic, vinegar, oregano, parsley flakes, eggs, lemon zest, tomatoes, vinegar mixture. Stir through wine, tomatoes, eggs and one cup parsley. Pour pesto into a 4 11 inch sealable mold ring mold; place on counter top to cool completely. Refrigerate at least 2 hours or overnight before using.
Heat remaining oil in the pot over medium heat. Saute garlic and ginger for about 5 minutes; remove from heat. Pour over meat mixture and add tomatoes, tomatoes, vinegar it to cover partially. Simmer 2 to 4 minutes or until heated through.
⭐ ⭐ ⭐ ⭐