 |
Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 8 |
|
This is from Martha Stewart Living magazine - I saw the recipe while waiting to give blood. I do not like mint jelly, but this looked like it might be a nice alternative. I have not made it yet. Ingredients:
1/2 cup salt-packed capers, rinsed well |
2 cups fresh mint |
2 teaspoons finely grated lemon zest |
1/4 cup fresh lemon juice |
1/4 cup minced shallot, about 2 large |
1/2 cup extra virgin olive oil |
Directions:
1. Pulse capers in a food processor until roughly chopped.
2. Add mint, lemon zest and juice, and shallots, and pulse until the mint is roughly chopped.
3. Add the olive oil in a slow, steady stream, pulsing until combined but still of a coarse texture.
|
|