Ingredients Jump to Instructions ↓

  1. 1/2 cup 20g / 0.7oz Loosely-packed parsley leaves

  2. 1 cup 16g / 0.6oz Loosely-packed cilantro leaves

  3. 1/4 cup 10g / 0.4oz Loosely-packed mint leaves

  4. 3 tablespoons 45ml Raw pumpkin seeds

  5. 1 1/2 teaspoons 7 1/2ml Serrano or Poblano peppers

  6. 2 tablespoons 30ml Rice wine vinegar

  7. 2 tablespoons 30ml Lime juice

  8. 1/2 teaspoon 2 1/2ml Ground coriander

  9. 1 teaspoon 5ml Salt

  10. 1/4 cup 59ml Vegetable oil

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a work bowl of your food processor, place the parsley, cilantro, mint, pumpkin seeds, Serrano peppers, vinegar, lime juice, coriander, and salt. Process until a paste is formed, about 1 minute. Scrape down the sides of the food processor, and then process again, while slowly pouring the oil in through the feeder tube. Transfer to a bowl, and chill for 20 minutes. Serve atop fish and fresh greens. This recipe yields about 3/4 cup of sauce.


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