Ingredients:
• 1 packed cup mint leaves
• 1 packed cup parsley leaves, without stalks
• Finely grated zest of 1 lemon
• 2 cloves garlic, peeled
• ¼ cup toasted almonds
• ¼ teaspoon salt
• ¼ cup extra virgin olive oil
• Ground black pepper, to taste
Method:
1. Purée together mint leaves, parsley, lemon zest, garlic, toasted almonds, salt and olive oil until smooth.
2. Season with salt and freshly ground pepper, to taste.
3. Keeps up to 2 weeks in the fridge (cover the top with a layer of oil).
Adapted from A Free Range Life by Annabel Langbein