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salty lemon verbena

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A delicious fresh paste to keep in the fridge and flavour pasta, vegetables, olives…the list goes on!

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Difficulty

easy

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Ready in:

5 minutes

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Category:

paste

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Herbs:

lemon verbena

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Quick summary

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By: Kath Cox

Blend fresh lemon verbena with garlic, rapeseed oil & salt. Keep in fridge for everlasting summer in a jar!

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Ingredients

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  • 2 handfuls lemon verbena leaves
  • 50ml rapeseed oil
  • 2 cloves garlic
  • 1 teasp rock salt

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  1. Put all ingredients in a food chopper (or you can chop finely, but harder work!!!
  2. blend until it has the consistency of pesto.
  3. Store in a jar. That’s it!

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