• 1 to 2 sprigs rosemary, leaves removed from the stem
  • 5 mint leaves
  • Zest of one lemon
  • 10 dried apricots
  • 2 cloves garlic, crushed


Serves: approximately 1/2 cup


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.