April 27, 2012
Photo by Stephanie Staton |
Yield: 1/3 cup
Ingredients
- 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
Preparation
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.
