I have lots of mint in my herb garden in the summer, and I love to make this sauce, which is good on so many things. Ed recommends it for vegetables, poultry, meats (particularly lamb), and fish.
Ingredients
2 cups fresh mint leaves
2 sprigs fresh parsley, leaves chopped
1/4 cup pine nuts
4 garlic cloves, peeled and chopped
1/4 cup extra-virgin olive oil
1/4 cup chicken broth
Salt and freshly ground pepper
Preparation
Purée all the ingredients in the food processor, using just a pinch of salt. Taste, and add more salt and pepper to your liking. Process again until the sauce is the consistency of heavy cream.
The Pleasures of Cooking for One by Judith Jones. Copyright © 2009 by Judith Jones. Published by Knopf. All Rights Reserved.
Judith Jones is senior editor and vice president at Alfred A. Knopf. She is the author of The Tenth Muse: My Life in Food and the coauthor with Evan Jones (her late husband) of three books: The Book of Bread; Knead It, Punch It, Bake It!; and The Book of New New England Cookery. She also collaborated with Angus Cameron on The L. L. Bean Game and Fish Cookbook, and has contributed to Vogue, Saveur, and Gourmet magazines. In 2006, she was awarded the James Beard Foundation Lifetime Achievement Award. She lives in New York City and Vermont.
