This is a recipe for Suzanna and Andre. Thank you for the Easter visit, and the wonderful start to Spring.
This sauce will not let you down. You can use it as a salad dressing. It can add sharpness and a crescendo to dips or rice dishes when sprinkled over them as a finishing touch. And for the carnivores it is the perfect companion to roast lamb.
The freshness of mint reminds of summer. It is a herb so loved and an essential ingredient in Greek , North African , Arabic but also Caribbean cuisines which are amongst my favourite.
Not only does mint pair beautifully with cinnamon, lemon and lime, in drinks , foods and condiments but it’s medicinal properties are renowned. Mint is an antiseptic, it calms stomach upset, it decongests and helps us breath easy, but it also stimulates the mind.
Mint has many varieties, plain mint, peppermint and spearmint are the best known. As the summer sneaks in why not try to add mint to more of your drinks and food, it will lift you up and accentuate all flavours like no other herb , trust me.
1 large handful of fresh mint
1/2 cup olive oil
3 T white wine vinegar
1 garlic clove roughly chopped
1/2 t salt
Add all the ingredients in a blender
Pulse until the mint is finely chopped and turned into a creamy sauce.
Add toasted almonds for an extra special flavour .