
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.
I would like to try this sauce since I have a bunch of parsley growing on my porch but what the heck is maple syurp GRADE B? Is that some particular type of maple syrup? Please respond!
This epicurious article explains it all: http://www.epicurious.com/ingredients/grade-b-maple-syrup-buying-guide-article