Mint Rosmery Crust

• 25g fresh rosmery
• 120g mint sauce
• 20g garlic puree
• 2tbsp veg oil
• 2g cayenne pepper
• 2 g maldon salt
• 70g hard chesse/ grated parmesan
• 5g squezzy honey
• 100g gf bredcrumbs

Method

Put to robo coupe all wet ingrediens and mix aprox 2 min, at the end add all dry ingrients amd mix for couple more minutes.