Here’s one I haven’t tried yet, but I do have a lot of mint and parsley at the moment so maybe I will soon.
– 1 cup chopped mint leaves
– 1 cup chopped parsley
– 1 clove garlic
– 1/4 cup olive oil
– 1/4 cup vegetable oil
In a food processor, combine mint, parsley and garlic. Slowly add oils until emulsified. Serve at room temperature.
Although I do like your pesto recipe, I’m leaving a comment because I thought you might be interested in an event we’re doing on Friday Night (5:30-9:00pm). It’s called ‘Greenhouse of Horrors’ (although there are no witches, ghouls or goblins involved) It’s at Mt. Terry Primary school and will have kids games, sausage sizzle house of eco-horrors, displays on how Albion Park residents can save the environment and money, and a tour of Mt. Terry Primary’s food gardens.By a quick read of your blog you’re definitely already someone who walks the walk, it would be great to have a mix of people there to share their experiences. I would also like to put your web address on our food miles info sheet.
i’ve tried it was great !! thanks
I’ve tried this too and it’s really delicious! Thanks for the recipe! 🙂
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