Serves approximately 1/2 cup
Originally aired September 12, 2007
- 1 to 2 sprigs rosemary, leaves removed from the stem
- 5 mint leaves
- Zest of one lemon
- 10 dried apricots
- 2 cloves garlic, crushed
Place all the ingredients in a food processor. Pulse into a fine chop. Divide mix into three equal parts: one part for the potato salad, another for the green beans, and the last for the pan sauce.