Almond, Hazelnut, Argan Oil and Herb Salsa
Posted on 1st October 2015 in Recipes
- 100 gm toasted almonds
- 100 gm toasted hazelnuts
- 2 handfuls of chopped mint
- 2 sprigs of tarragon, chopped
- 2 tbsp white balsamic vinegar
- ½ cup Argan oil
- Maldon sea salt
Blitz the nuts in a food processor until they are the size of large breadcrumbs. Mix in all other ingredients and season to taste.
This salsa is great with chicken or on a goats cheese sandwich with oven dried tomatoes.
Created by Anna Hansen, now at The Modern Pantry