1 cup fresh mint leaves
1/2cup fresh parsley leaves
2 - 4 cloves garlic (to taste) or use 1 small shallot
1 Serrano chile or hatch or whatever chile you prefer
1 T. Honey
1 T. Dijon mustard
1/2 cup olive oil
Salt and pepper to taste

Put the mint, parsley,garlic and chile into a food processor and pulse into a paste. Add honey and mustard and pulse until combined. With the motor running, slowly add olive oil until the mixture emulsified. Add a few teaspoons of water to thin if necessary. Season to taste with salt and pepper.


From NYTimes magazine, by Bobby Flay, July 2014

This recipe currently has 0 comments. Add your own comment in the right hand menu.