Ingredients:
- 1 pot of thick cooking cream Florès
- 40g assorted fresh herbs from the garden (oregano, rosemary, chives, basil, and mint)
- 1 clove of garlic
- Half a preferably green lemon (more floral and no seeds)
- Salt and pepper to taste
Steps:
- Finely chop the herbs and place them in a bowl. Squeeze the lemon, add the plant-based cream, and season with salt and pepper.
- Enjoy on toast as an appetizer or, for example, as a topping for your baked potato.