A new look at cooking and home decorating...with an attempt to add more greens to the plate, more vegetarian options & hopefully lots of new ideas to explore

Monday, October 15, 2007

Mint Chimichurri sauce

1 Bunch of mint (washed, leaves only, stems removed)
about 2-21/2 cups loosely packed

6 green onions or scallions trimmed of dark green top and bottom root
Roughly chopped=1scant cup
2 heaping tablespoons honey
2 tablespoons lemon juice
1 teaspoon ancho chili powder
¾ teaspoon kosher salt
½ teaspoon fresh pepper
2 cloves garlic peeled and crushed
2 tablespoons olive oil

In mini food processor place all the ingredients and pulse about 16 times until a chunky sauce has formed.
This is great with lamb or seafood.

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