Cilantro and Mint Sauce
Recipe and photo by Tami Ganeles Weiser
Prep Time: 10 minutes Cook Time: 0 minutes
This sauce is one of the most versatile things I make, hands down. It’s a dipping sauce that can lean Indian or Latino; it can be tossed on hot pasta or used as a salad dressing; it can be added to miso soup or to guacamole.
1 large bunch fresh cilantro, stems and leaves
1 large bunch flat-leaf parsley, stems and leaves
½ small bunch fresh mint, stems and leaves
1½-inch piece fresh ginger, peeled and grated
Juice and zest of 2 lemons
½ jalapeño pepper (or more if desired), seeds, stems and ribs removed (see Kitchen Tip)
1 teaspoon salt
½ teaspoon freshly ground black pepper
¼ cup extra-virgin olive oil
- Combine the cilantro, parsley, mint, ginger, lemon juice and zest, jalapeño, salt, and black pepper in the bowl of a food processor or blender and pulse until the mixture forms a smooth paste.
- While the machine is running at medium speed, slowly drizzle in the oil through the feed tube, and blend until smooth and creamy.
- This will keep in an airtight container in the refrigerator for about 3 days, but it will separate and should be reblended before using.
- The chemicals in chili peppers that cause that wonderful feeling of heat on the tongue can cause a not-so-wonderful feeling if they get into your eyes—and can share the love with other foods on your menu. To avoid cross-contamination, avoid touching your face or eyes after cutting one.