This is one of the most versatile sauces we’ve ever tried. Double the recipe, you won’t be sorry: If stored in an airtight container it can last for up to 5 days in the refrigerator. This drizzle goes well on chicken, fish, vegetables, lamb, bread… I even mixed some in my salad. Delicious!
Rebecca Katz says the parsley helps protect brain cells from free radicals and the mint helps with focus and concentration.
Ingredients
- 1/2 cup parsley leaves fresh, tightly packed
- 2 tablespoons mint leaves fresh, tightly packed
- 1 tablespoon lemon juice freshly squeezed
- sea salt
- 1/4 teaspoon maple syrup grade B
- 1/4 cup olive oil extra virgin
Servings: makes 1/2 cup
Instructions
- Combine the parsley, mint, lemon juice, 1/8 teaspoon salt, syrup, and oil in a food processor and process until well blended. For a thinner drizzle, add a tablespoon of water and briefly process again. Taste; you may want to add a pinch of salt.
