In a small mixing bowl, add
mint oil mixture, yogurt, honey or maple syrup, and lemon zest.
Not exact matches
Stir into
mint and olive
oil mixture.
Add the
mint and purée; then, with the blender running, drizzle in the remaining scant 1/2 cup of olive
oil very slowly until the
mixture is thick and creamy.
For a Middle Eastern flair, mix quinoa with fresh parsley, tomatoes and cucumbers, then season the
mixture like you would tabbouleh (olive
oil,
mint, lemon juice, salt and pepper).
Place the
mint, spinach, garlic
oil, and lemon juice in your food processor and blend until the leaves are all broken down and the
mixture is fairly smooth.
Meanwhile, purée sorrel,
mint, parsley, lemon zest, red pepper flakes, about 1 garlic clove, and 1/3 cup
oil in a blender, scraping down sides as needed, until
mixture is smooth.
The nutty pine nuts, spicy lamb
mixture, and piquant chile
oil are countered by the cooling yogurt and fresh
mint.
Add canola
oil /
mint mixture and process until fine, about 45 seconds.
Using a heavy - duty blender (like a Vitamix), or food processor, add the pea
mixture,
mint, lemon zest and juice, pecorino, and remaining 1/4 cup olive
oil.
When the nuts are pretty well chopped, add the cilantro,
mint and olive
oil and pulse until you have a coarse but even
mixture.