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

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

　　From Basics to Brilliance © 2017 by Donna Hay. Reprinted with permission from HarperCollins Publishers.Buy the full book from HarperCollins or from Amazon.