Ingredients

The following ingredients have 4 Servings
  • 1 cup of parsley (chopped (leaves only)(30g))
  • 2 bell peppers (sliced)
  • 1 small onion (chopped)
  • 6 sprigs of thyme
  • 3 scallion (sliced)
  • 1/3 cup of olive oil (100g)
  • 6 garlic cloves
  • 3 cloves
  • 3 tbsp of apple cider vinegar or lime (can use both)
  • 1-2 celery stalks (optional)
  • 1 low/free in sodium msg free bouillon cube or 2tbsp of paste (optional)
  • 1/4-1/2 scotch bonnet (optional)

Instruction

  • Add all of the chopped ingredients to a food processor fitted with an S blade excluding the olive oil and lime/vinegar.
  • Proceed to pulse/breakdown the vegetables into smaller pieces.
  • Now slowly pour in the liquids - olive oil, lime and/or vinegar
  • Continue to pulse until the mixture is almost liquid with some chunky bits like a pesto texture.
  • Pour into a large jar and refrigerate or freeze in ice cubes/small portions in pots