Yield:Yields about 1 cup.
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.
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- 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
Preparation
- 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.
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Reviews (6 reviews)
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SusanMScott| 05/06/2019Amazing recipe.
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user-423310| 07/06/2017Served this with grilled flap meat and it was devoured. A great sharp flavor that sets off the meat. Leftover sauce was eaten with a spoon :-)
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DPyle| 03/05/2015
I serve this a lot with roast leg of lamb, and it always is a huge hit. And people will put it on other things too, like the vegetables or bread or really anything. Very popular.
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