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  • 2 C sorrel or basil, tough stems removed
  • 3 cloves garlic
  • ½ C grated parmesan cheese
  • ½ C Le Caprice de Nature
  • Dash of fresh squeezed lemon juice
  • ¼ t course sea salt
  • 1/8 t fresh ground pepper


Combine sorrel, walnuts, garlic, and parmesan in bowl of food processor And pulse until finely chopped. With motor running, drizzle in 6 tablespoons Le Caprice and process until smooth. Add lemon juice, slat and pepper. Spoon into small bowl and top with remaining Le Caprice. Refrigerate until ready to use. To serve; use as a vegetable dip, bread dip, sandwich spread, in bean soup, tossed with fresh cooked pasta or on grilled meat.

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