Description
Adapted from Nigella Lawson, original recipe in NYTimes here.
Note: Original recipe calls for 16 cornichons — sometimes I use them, sometimes I don’t. Didn’t have them when I made the sauce most recently, and I didn’t miss them. It’s your call.
Ingredients
- 2 cups loosely packed mint
- 2 cups loosely packed parsley
- 1 to 2 tablespoons white balsamic vinegar
- ½ cup extra-virgin olive oil
- 4 teaspoons capers
- 16 cornichons, optional
- pinch salt
- freshly cracked black pepper to taste
- pinch sugar
Instructions
- Process mint and parsley leaves in a food processor until finely chopped. Scrape down side of processor. Add 1 tablespoon of vinegar, olive oil, capers, cornichons (if using), pinch each of salt, pepper and sugar, and process to combine. Taste. Add the additional tablespoon of vinegar if necessary (I always do) and more salt, pepper and sugar if necessary. Process again, taste, adjust, etc. Transfer to serving bowl.
- Prep Time: 5 minutes
- Category: Sauce
- Method: Food Processor
- Cuisine: Greek
