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Ingredients
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1 cup
fresh mint leaves, packed, rough chopped
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1 cup
flat leaf parsley leaves, packed, rough chopped
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2
garlic cloves, chopped
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1
small serrano chile, seeds discarded
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1/8 cup
white wine vinegar
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1 tablespoon
water
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1/8 cup
olive oil (possibly a little extra depending on the consistency you like)
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1 pinch
kosher salt
Directions
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In a food processor, pulse together mint leaves, parsley, garlic and serrano chile.
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Slowly add white wine vinegar, and water.
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Pulse to combine into a paste.
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Slowly add olive oil to desired consistency.
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Season to taste with a pinch of kosher salt.
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Transfer to a bowl and serve with warm lamb chops.
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