This herbaceous sauce is simple to make and fantastic drizzled on just about anything from seafood to chicken to grilled vegetables. I roasted some cauliflower and Brussels sprouts and drizzled this sauce over and topped it off with shredded Parmesan and toasted pine nuts. It was a delicious side dish. This sauce can also be used as a base for a salad dressing. Just add a little more oil and maybe water to thin it out before tossing with your favorite salad fixings.
Ingredients:
2 limes, juiced
1/3 cup olive oil
1/4 cup white wine vinegar or champagne vinegar
leaves from one bunch of Italian parsley
leaves from one bunch of cilantro
20 leaves mint
20 leaves basil
3 cloves garlic
1 tsp red pepper flakes
Katherine
vegoutgourmet.com 