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Minty Gremolata Sauce
Peggy Knickerbocker
Oprah.com  | From the May 2007 issue of O, The Oprah Magazine
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This piquant green sauce—based on the same classic mixture as Gremolata Potatoes —can be made up to four hours before serving (wrap tightly with plastic to prevent discoloration). It's wonderful alongside or on top of lamb, chicken, white beans, seafood and roasted beets.

Servings: Makes a generous 3/4 cup
Ingredients
  • 2 cups fresh mint leaves , loosely packed
  • 1 cup fresh flat-leaf parsley leaves , loosely packed
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons finely grated lemon zest (about 2 lemons, preferably Meyer)
  • Generous pinch red pepper flakes
  • 2 large cloves garlic , minced
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons hot water
Directions
Chop together mint and parsley. Place in a bowl with salt, pepper, lemon zest, pepper flakes and garlic. Stir in olive oil with a fork; then stir in hot water.

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