April 27, 2012
Photo by Stephanie Staton
Yield: 1/3 cup
- 3/4 cup loosely packed fresh oregano leaves
- 1/2 cup loosely packed fresh mint leaves
- 2½ T. olive oil
- 2 T. freshly squeezed lemon juice
- 1 T. coarsely chopped garlic
- 2 tsp. finely shredded lemon peel
Place all ingredients in food processor and purée until smooth or desired consistency.
Keeps in refrigerator one to two weeks or freezer up to three months.