Makes 1 cup
- 2 cups tightly packed fresh mint leaves
- 2 tablespoons chopped shallot
- 1 small garlic clove, peeled
- 1/2 cup extra virgin olive oil
- 2 teaspoons red wine vinegar
- 1/2 teaspoon kosher salt, or more to taste
- freshly ground black pepper
- In a food processor, combine the mint, shallot, garlic, oil, vinegar, and salt and process until smooth.
- Season with more salt and pepper to taste.
*Note: Mint and lamb make a classic pairing.