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

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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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