We grow a lot of mint. So it is nice to use it in many different recipes.
1/4 cup (50 g) organic almonds, sliced
1 garlic, copped
1. Pulse in a blender.
2. Add to the almonds and pulse:
1 cup (200 g) each: mint and parsley leaves
1 Tbs. (15 ml) organic lemon zest
3. Put in a bowl with:
5 Tbs. (75 ml) olive oil
pinch of black pepper and red pepper
4. Mix together.
1/4 cup (50 g) organic almonds, sliced
1 garlic, copped
1. Pulse in a blender.
2. Add to the almonds and pulse:
1 cup (200 g) each: mint and parsley leaves
1 Tbs. (15 ml) organic lemon zest
3. Put in a bowl with:
5 Tbs. (75 ml) olive oil
pinch of black pepper and red pepper
4. Mix together.
