Wednesday, September 19, 2012

Green Sauce

2 bunches coriander
1 bunch parsley
1 fresh white onion
4 cloves garlic, crushed
3 medium green chillies
1/2 cup olive oil

Coarsely chop coriander, parsley and white onion
 Slice chillies down the centre removing all seeds. Coarsely chop flesh.
 Place all ingredients into blender and pulse until smooth.
 Transfer into jar and top with thin layer of oil.

Keeps for 2 weeks.

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