Herb-a-licious -- not only are herbs healthy, they're also quite tasty

HERB SAUCE 





Enjoy on everything from steamed to grilled veggies, chicken, fish, even beef . It keeps for about a week, refrigerated in a covered jar.

Ingredients:

• 1 oz parsley, stemmed, washed, and spun dry
• ½ oz mint, stemmed, washed, and spun dry
• 1 tablespoon minced garlic (1 large clove)
• 1 small shallot or red onion, minced (about ½ ounce)
• 2 tablespoons red wine vinegar
• ½ teaspoon dried oregano
• 6 tablespoons extra virgin olive oil
• ¼ teaspoon sea salt
• 1/8 teaspoon freshly ground black pepper

Easy directions:

1. Roughly chop parsley and mint and transfer to food processor with garlic, onion, vinegar, lemon juice, and oregano, and pulse to combine OR alternately, mince parsley and mint with garlic and onion, then add vinegar, lemon juice, and oregano.
2. If using a food processor, add olive oil through feed tube and continue to process for 30 seconds or until sauce is blended, but still retains some texture. If mixing by hand, whisk in oil until well combined. Once oil is added mix in salt and black pepper and serve.

I'm giving credit where credit is due:  taken from:
Madera, R. F. (n.d.) The World of Mint [PDF Document]. University of California Cooperative Extension Master Gardener Program.