Читать книгу Gluten, Wheat and Dairy Free Cookbook: Over 200 allergy-free recipes, from the ‘Sensitive Gourmet’ - Antoinette Savill, Antoinette Savill - Страница 52

3 large cloves of garlic, peeled and crushed (GF) chilli oil and extra virgin olive oil to taste

100g/3½oz/¾ cup of finely chopped walnuts

Grated rind and juice of 3 large lemons

2 teaspoons of caster (superfine) sugar

Salt and freshly ground black pepper

15g/½oz/¼ cup of chopped fresh parsley