Ingredients
| 2 cups mixed leafy green herbs eg parsley, dill, mint, fennel, basil, coriander | |
| 30g pinenuts | |
| 2 tablespoons white wine vinegar | |
| 4-5 cloves roasted garlic | |
| ¼ cup extra virgin olive oil |
Instructions
| 1. | Well, everything! |
| 2. | With pasta, loosened with pasta cooking water |
| 3. | As a kick of flavour in a soup or braise towards the end of cooking |
| 4. | Rub for meats such as chicken or fish to be grilled or roasted |
Food styling, recipes and photography Will Bowman & Jane Lyons
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