Fresh Parsley Mint Sauce
This sauce is rather self-explanatory. By definition it is fresh and works wonders for kebabs or anytime you’d like to put a Mediterranean spin on a dish. Parsley and mint freshen the breath, aid digestion, and can even inhibit tumor growth.
MAKES: 4 to 6 Servings
PREP/COOK TIME: 10 minutes
1 cup tightly packed fresh parsley leaves
½ cup tightly packed fresh mint leaves
2 tablespoons freshly squeezed lemon juice
¼ teaspoon sea salt 1 teaspoon Grade B maple syrup
¼ cup extra-virgin olive oil
1 tablespoon water
Combine all the ingredients in a food processor and process until well blended. For a thinner drizzle, and another tablespoon of water and briefly process again. Do a FASS check; you may want to add a pinch of salt. Variation: For a Latin or Asian flavor, substitute cilantro for the parsley.
Storage Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.
Adapted from one of Rebecca Katz's amazing recipes