Summary

Ingredients

• 1 bunch herbs, for Frankfurt green sauce
• 100 ml vegetable stock
• 30 g peanuts, unsalted, chopped
• 30 g parmesan, rated
• salt and pepper
• 3 tablespoon lemon juice
• 4 tablespoon olive oil

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Instructions

1. Chop the herbs and finely puree them with the vegetable stock in a blender. Stir in peanuts, parmesan and season with salt, pepper and lemon juice.