- 2/3 cup extra-virgin olive oil
- 2 garlic cloves, smashed open, skins removed
- 1/4 cup loosely packed fresh basil
- 2 tablespoons fresh mint leaves
- 1 tablespoon fresh cilantro leaves
- 1 tablespoon unsalted sunflower seeds
- 2 inches of the white part of a scallion (green onion), chopped
- 1/2 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar
- 1/2 teaspoon raw honey
- pinch of red pepper flakes
- 3/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- Gently heat the oil in a small pan with the garlic cloves to infuse the oil with flavor and gently cook the garlic (it should not brown). Do not boil or overheat the oil.
- Remove from the heat and let cool while you prepare the other ingredients.
- Place all the remaining ingredients and the cooled cooked garlic in a food processor and pulse 8 to 10 times until well chopped. Scrape down the sides, then turn the food processor on and drizzle in the oil.
- Blend until saucy. You can also do this in a blender, just be careful not to over-puree—it’s nice with a little bit of texture left.
- Use immediately or store in an airtight glass container in the refrigerator for up to 5 days. This sauce also freezes well.
– Toss it with blanched green beans (one of my favorites!)
– Drizzle over any type of fish or grilled chicken
– Mix with cooked spaghetti squash noodles, rice noodles or chickpea noodles
– Roast regular or sweet potatoes (or half and half) then toss them in this sauce right out of the oven
– Use it as a salad dressing or drizzle over any cooked veggies