Next level mint sauce
By Esther Clark
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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Prep:10 mins
No cook - Easy
Nutrition per serving
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kcal 46
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fat 4g
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saturates 1g
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carbs 3g
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sugars 2g
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fibre 0g
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protein 0g
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salt 0.1g
Ingredients
- 1 small bunch of mint, leaves picked and roughly chopped
- ½ small bunch of parsley, roughly chopped
- 1 tbsp capers
- 30ml extra virgin olive oil
- 1 tbsp light brown soft sugar
- 50ml sherry vinegar
- 1 lemon, zested
Method
Put the mint, parsley and capers in the small bowl of a food processor and blitz until finely chopped.
Add the oil, sugar, vinegar and lemon zest and blitz again until smooth. Season to taste and serve.