My mint patch goes crazy each summer, so I’m always looking for new ways to appreciate the cool, summery taste of fresh mint leaves. In addition to flavoring hot and cool tea, they liven up sauce and dip recipes such as this one. Try it with grilled fish or over roasted new potatoes.
1 cup parsley leaves
1 cup mint leaves
1 clove garlic, crushed
1/4 cup virgin olive oil
1/4 cup grapeseed or canola oil
In food processor, process parsley, mint and garlic. Slowly add oils until well blended. Serve at room temperature.