MAKES ABOUT ½ CUP
PREP TIME: 5 minutes
COOK TIME: Not applicable
This is the dollop that’s always front and center in my refrigerator. The combination of fresh parsley and mint, blended with lemon, olive oil, and sea salt is a perfect drizzle to amp up the yum for chicken, lamb, fish, or vegetables. I’ve been known to scrape the jar, just to capture the last few drops. Parsley gets a brain boost from the phytochemical quercetin, which helps protect brain cells from free radical damage, while mint helps with focus and concentration.
Video: My Everything Drizzle
½ cup tightly packed fresh parsley leaves
2 tablespoons tightly packed fresh mint leaves
1 tablespoon freshly squeezed lemon juice
¼ teaspoon Grade B maple syrup
¼ cup extra-virgin olive oil
Combine the parsley, mint, lemon juice, 1/8 teaspoon of salt, syrup, and oil in a food processor and process until well blended. For a thinner drizzle, add a tablespoon of water and briefly process again. Taste; you may want to add a pinch of salt.
COOK’S NOTE: To quickly remove stems from parsley or cilantro, hold a clean, dry bunch of the herbs in your noncutting hand, angling them downward at 45 degrees, with the top of the bunch touching the cutting board. Scrape down along the stems with a chef’s knife, using short strokes, to separate the leaves from the stems.
Reprinted with permission from The Healthy Mind Cookbook Copyright © 2015 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.