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This sauce—my version of the classic Argentine condiment—can be made up to two days in advance and refrigerated in a well-sealed container.Yields about 1 cup.
ingredients
1 cup packed flat-leaf parsley leaves (from 1 large bunch)
1 cup packed fresh mint leaves (from 1 large bunch)
1/3 cup extra-virgin olive oil
1/4 cup fresh lime juice (from 1-1/2 limes)
2 Tbs. coarsely chopped garlic (from 4 to 5 medium cloves)
1 tsp. coarsely chopped jalapeño (from 1/4 medium chile)
1 tsp. ground cumin
1 tsp. kosher salt; more to taste
how to make
Put the parsley, mint, olive oil, lime juice, garlic, jalapeño, cumin, and salt in a food processor. Process, stopping to scrape the bowl as often as needed, until puréed into a thick sauce. Add more salt to taste if needed and refrigerate until ready to use.
From Fine Cooking 73, pp. 49
photo: Scott Phillips
