1 Bunch of each: parsley, cilantro, mint, dill
1 Bunch green onions
1/4 cup cold pressed olive oil
Juice of 2 lemons
1/2 teaspoon Atlantic salt, or – to taste
1/4 cup walnuts or pine nuts
Zest from one lemon peel
Rinse tall herbs thoroughly and place on a colander.
Dry all fluids with a kitchen towel. Chop herbs very finely.
Add lemon zest, lemon juice, salt and olive oil.
Sprinkle with walnuts or pine nuts.
One bunch of each: parsley, cilantro, mint, dill
1 bunch scallions
1/4 cup olive oil
Juice from 2 lemons
1/4 cup walnuts
Pinch Atlantic sea salt
Rinse thoroughly all the herbs several times. Lay on a colander, to remove all the water.
Chop all the herbs thinly.
Add olive oil, lemon juice, and salt. Top with crumbled walnuts.