Ingredients
- Servings: 10
- 2 garlic cloves, chopped
- 1 bunch flat leaf parsley
- 1 bunch basil
- 1 bunch mint
- 2 tablespoons dijon mustard
- 1 tablespoon red wine vinegar
- 3 tablespoons capers
- 3 -4 baby cornichons (optional)
- 100 ml olive oil
Recipe
- 1 blitz all ingredients bar the stems of herbs.
- 2 blend till a coarse paste.
- 3 store in screw top jar for an hour or so flavours develop.
- 4 this is best eaten on the day it is made.
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