Recipe information
Yield
Makes 1 cup
Ingredients
2
cups flat-leaf parsley leaves
2
cups mint leaves
2
tablespoons baby capers, rinsed and drained
2
teaspoons Dijon mustard
1
teaspoon finely grated lemon rind
2
tablespoons lemon juice
1
/2 cup (125ml) extra virgin olive oil
Sea salt and cracked black pepper
Need to make a substitution?
Preparation
Place the parsley, mint, capers, mustard, lemon rind, lemon juice, oil, salt and pepper in a small food processor. Process into a coarse paste.
From Basics to Brilliance © 2017 by Donna Hay. Reprinted with permission from HarperCollins Publishers.
Buy the full book from HarperCollins or from Amazon.