Whether you have your own herb garden or just want to use up leftover herbs from the market, this is an easy topping to make for fish, chicken and pork.
Servings: 4
Calories: 126kcal
Equipment
Ingredients
- 1 cup fresh parsley packed cup
- 1 cup fresh mint packed cup
- 1/4 cup fresh lemon juice
- 1 1/2 tsp Harissa
- 3/4 cup Helmann’s Olive Oil mayonnaise
- 1/4 cup Fresh oregano
Instructions
- Wash herbs thoroughly and dry in a towel. Remove leaves from stems
- Peel garlic
- Measure out herbs, pack well into measuring cup
- Put fresh herbs in food processor, pulse a few times until broken down
- Add garlic and lemon juice, pulse some more
- Add mayonnaise and harissa, pulse until blended
- Best served chilled
Nutrition
Calories: 126kcal | Carbohydrates: 10g | Protein: 1g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 351mg | Potassium: 214mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1835IU | Vitamin C: 30mg | Calcium: 98mg | Iron: 3mg
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