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
Steps
- Place the parsley, mint, capers, mustard, lemon rind, lemon juice, oil, salt and pepper in a small food processor. Process into a coarse paste.