Читать книгу Home Cooking - Rachel Allen - Страница 92

I love this sauce. It is rather like a pesto — great drizzled over barbecued lamb chops, for instance, or of course with the lamb koftas. It keeps really well in a jar in the fridge for up to a week. Just cover with a thin layer of olive oil to help preserve.

4 tbsp roughly chopped coriander, including soft stalks

2 tbsp roughly chopped mint

1 spring onion, trimmed and roughly chopped

2 cloves of garlic, peeled and roughly chopped 150ml (5fl oz) extra-virgin olive oil

Salt and freshly ground black pepper

Place all the ingredients in a food processor, season with salt and pepper and blend until fairly smooth, adding a little more oil if necessary. Alternatively, make by hand by finely chopping the herbs, spring onion and garlic and stirring into the oil. Adjust the seasoning if necessary, and place in a serving bowl.