*recipe courtesy of Jessica Idleman
Serves: 4, Prep Time: 15 minutes, Total Time: 20 minutes.
1 ½ Cup tightly packed fresh mint leaves
¾ Cup tightly packed fresh flat-leaf parsley
6 cloves garlic (chopped)
2 tbsp. honey
2 tbsp. dijon mustard
1 cup olive oil
Salt & pepper to taste
1 tbsp. lime juice or juice from ½ lime
2 Serrano peppers charred (peeled and chopped)
Preheat oven to 500ºF.
Cut off top of Serrano Peppers, cut in half, take out seeds and place upside down on oiled pan
Place the mint, parsley, garlic, and chillies in a food processor and process until coarsely chopped. Add the honey and mustard and process until combined. With the motor running, slowly add the olive oil until emulsified.