Herbaceous Mint Sauce

For New Year’s Eve, I made several tapas to feed us through the evening and this sauce was one that accompanied some lamb Spiedini that JT barbequed on the Big Green Egg. But it would be equally as delicious with shrimp. It’s not overly minty, which I prefer, it’s just minty enough.

Herbaceous Mint Sauce

A KitchenInspirations Original Recipe

Ingredients:

Makes about 125 mL sauce

• 10 g fresh parsley
• 20 g fresh cilantro
• 5 g mint
• 10 g roasted garlic purée
• Juice of half a lime
• 45 mL white Balsamic
• 65 mL EVOO
• salt and pepper to taste

Directions:

1. Combine all of the ingredients in a small food processor and process until the herbs have been chopped up but not puréed. 

Notes:

• Do not refrigerate if serving the same day. If you wish to make the sauce in advance, refrigerate it covered but remove it from the fridge about 4 hours prior to serving so that the olive oil can come to room temperature otherwise, it congeals and it’s not pretty nor with the herbs have their best flavour.