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  • Sep 24th 2019
  • 0 comment


½ small bunch parsley
1 cup fresh basil leaves
½ bunch chives
rind from 1 lemon, cut into strips*
1 clove garlic, peeled
½ tsp sea salt flakes and freshly ground black pepper
1 small, red chilli, seeded and chopped (optional)


Roughly tear the parsley and basil and roughly chop the chives and lemon rind.

Place a 1/3 of the herbs and lemon rind mixture into the hand blender beaker.

Attach the multipurpose blade to the blending arm. Turn the hand blender to the highest speed and chop/puree for 3 seconds.

Add the remaining herbs, lemon rind and garlic and chilli if used. Continue to chop/puree on the highest speed until desired consistency is reached.

Season with sea salt and freshly ground black pepper.

Sprinkle over osso bucco, spaghetti and meatballs, pan fried fish or veal steaks.


  • Use a vegetable peeler to remove the lemon rind. This allows only the rind to be removed, not the bitter, white pith.
  • Red chilli can be added for a 'little kick'.