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
- Prep:10 mins
No cook - Easy
Nutrition per serving
- kcal 46
- fat 4g
- saturates 1g
- carbs 3g
- sugars 2g
- fibre 0g
- protein 0g
- 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.
