Yes… It has taken me this long to use the present. It is a huge heavy granite mortar and pestle that looks lovely in my kitchen but that I had not found a use for…but it did a very good job of pulverizing the rather coarse lemon verbena leaves into the olive oil that was used for my watermelon salad dressing. I have a lemon verbena plant which I had been looking for and then of course found it at Gethsemane Garden center here in Chicago. Now I am having fun finding recipes that will highlight it. My favorite was actually grinding up (in my smaller mortar and pestle) lemon verbena leaves with some sugar and then mixing into some store bought french vanilla ice cream.
The salad recipe is from Food52. I would also like to state that this time I successfully toasted the pistachios.