INGREDIENTS
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200g flat-leaf parsley, washed and dried
100g tarragon leaves, picked
12 garlic cloves, finely chopped
Zest of 3 lemons (removed with a peeler and finely chopped)
6g sea salt
3g finely crushed black pepper
150ml olive oil
Method
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Place all the ingredients into a blender and pulse until blended to a coarse, vibrant consistency. Taste and adjust seasoning if required.