I first made this sauce inspired by Chef Travis of Gjelina in Venice, California, and put the sauce on roasted butternut squash.Since then, this sauce has become an everyday affair for my older daughter, who prepares it all the time.
We find ourselves combining it with everything: next to rice, on bread, on roasted vegetables, and— for those of us who eat meat— on top of meat.
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THE RECIPE :
WHAT YOU NEED
- 1 bunch of parsley
- 1 bunch of coriander
- ½ cup of mint leaves
- 1 deseeded jalapeno (optional)
- 3 garlic cloves
- 1 shallot, finely chopped
- Zest from ¼ of a lemon
- 1 tablespoon of smoked paprika
- 1 tablespoon of salt
- ¼ tablespoon black pepper
- ½ cup olive oil
- 1 tsp Maple
- Juice from 1 lemon
- 1 tsp red wine vinegar
- ⅓ cup pomegranate
HOW TO MAKE
Cut the stems from the cilantro and parsley. In a food processor, combine the parsley, cilantro, mint leaves, garlic and the deseeded jalapeno. Pulse until finely chopped. Place the chopped herbs into a nice bowl and add all the other ingredients. Mix well, let sit for 20 minutes at room temperature to allow the flavors to combine.
