Easy mint sauce
Serves 6-8
Easy
Prep:
No cook
Ditch your go-to jar of mint sauce and make this fresher-tasting version with zingy capers and lemon zest. It's the perfect partner to roast lamb at Easter
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- 1 small bunch of mintleaves picked and roughly chopped
- ½ small bunch of parsleyroughly chopped
- 1 tbsp capers
- 30ml extra virgin olive oil
- 1 tbsp light brown soft sugar
- 50ml sherry vinegar
- 1 lemonzested
Nutrition: Per serving (8)
- kcal46
- fat4g
- saturates1g
- carbs3g
- sugars2g
- fibre0g
- protein0g
- salt0.1g
Method
step 1
Put the mint, parsley and capers in the small bowl of a food processor and blitz until finely chopped.
step 2
Add the oil, sugar, vinegar and lemon zest and blitz again until smooth. Season to taste and serve.
