( MAKES 2 cups )
Photo by Tam West
Serve this versatile sauce with hot or cold cooked chicken.
- Blanch fresh or frozen peas then refresh and drain.
- Add to food processor with watercress or flat leaf parsley, spring onion, walnuts, parmesan and garlic crushed with salt and pepper. Blitz until smooth while slowly pouring in olive oil. Season to taste and chill. Serve with hot or cold chicken.