This sauce benefits from some time to rest so make it at least 30 minutes in advance of using, if time permits. It can be stored in the fridge for up to one week, but bring it to room temperature before using as a dressing or finishing sauce as the flavours will be muted if served cold.
Prep Time 10minutes
Total Time 10minutes
1/4cupmint leavesand soft stems
1/2cupItalian parsleystems and all
2Tablespoonsfresh dillor tarragon
1smalljalapeño pepperdeseeded and chopped
1/3cupolive oilextra virgin
2Tablespoonsred wine vinegar
Combine the mint, parsley, dill, garlic, and jalapeño in the bowl of a food processor or blender and pulse 8-12 times or until the ingredients are minced.
Transfer herbs to a small bowl and add the olive oil, vinegar, salt, and smoked paprika. Adjust seasoning if desired; sometimes a little more salt is needed.
Set aside for 30 minutes or more while you prepare your accompanying dish OR transfer to a jar and store in the refrigerator for up to one week.