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3 cloves of garlic, finely chopped
1 cup/l00g/4oz parsley, finely chopped
1 tbsp/15g watercress leaves, finely chopped (optional)
1 tbsp/15g mixed fresh herbs, finely chopped (basil, marjoram, and a little thyme, sage, chervil
and dill)
coarse salt
4 tbsp/60ml olive oil
juice of 1-2 lemons
1-2 tsp/5-10g sugar
black pepper
makes about 11/2 cups/350mil/l2fl oz
1-Blend or pound together in a mortar, the garlic, parsley, watercress, fresh mixed herbs and a
little coarse salt, until they form a smooth paste.

2-Add the oil, a spoonful at a time, and mix well. Add the lemon juice and season with sugar,
salt and pepper to taste. This goes excellently with hard-boded eggs or fritters.
 
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