Makes 1 cup or 6-8 servings


1 cup tightly packed fresh mint


1/4 cup tightly packed parsley


Zest of 1 lemon

2 tablespoons fresh lemon juice,

plus more if desired

1 garlic clove

2 teaspoons superfine sugar

1/4 cup good extra-virgin olive oil

Salt and pepper

1. Put mint leaves and parsley in a blender or food processor. Add the lemon zest, 2 tablespoons lemon juice, the garlic clove, and sugar and puree until smooth, about 2 minutes.

2. Transfer to a small bowl and whisk in the olive oil. Season with a little salt and pepper and add more lemon juice, if you like.

- From Canal House Cooks Everyday (Andrews-McNeil Publishing, 2012

Per serving (based on 8): 66 calories, trace protein, 2 grams carbohydrates, 1 gram sugar, 6 grams fat, no cholesterol, 79 milligrams sodium, 1 gram dietary fiber.