Ingredients :
- 2 cloves garlic, chopped
- 1 packet Esk Valley + Wild Fennel Co. mint – cumin – ginger seasoning
- 1 cup flat leaf parsley
- 2 tablespoons red wine vinegar
- 6 tablespoons extra virgin olive oil
Method:
This is a very simple recipe. Place all ingredients into a pestle and mortar and pound to a course paste. (Can be pulsed lightly in a small blender)
Serve with a grilled steak or fish. Can be kept in the fridge in an airtight jar for a week.
Best paired with:
- Esk Valley Artisanal Syrah
- Valley Artisanal Malbec Merlot Cabernet Sauvignon
- Esk Valley Artisanal Grenache
- Esk Valley Artisanal Tempranillo
- Esk Valley Estate Merlot Cabernet Sauvignon Malbec