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Tuesday, April 23, 2013

Mint and pine sauce (raw vegan)

This is a sauce ideal as a pesto-like addition to red meat. Its freshness and intense flavor transform any dish in something more delicious and sophisticated.

I served it over roasted lamb back-straps, like this:

But feel free to use it as a topping for bruschetta, baked sweet-potatoes (or normal potatoes), as a dressing for salads or a nice addition to pasta etc.
Enjoy :)

Last year: Brussel sprouts, poppy-seed and emmentaler gratin.
Two years ago: Fried turkey pieces with rosemary, thyme, lemon and green garlic, Rosemary baked potatoes with green garlic, Three-cheese pasta with rucola, hazelnuts and sesame.

Ingredients (for a small bowl):

  • leaves from a bunch of fresh mint
  • 3 tablespoons cold-pressed olive oil
  • 1 tablespoon lemon juice
  • 1/4 teaspoon Himalayan salt
  • 30 g pine seeds/sprouts + 1 extra tablespoon to decorate
Just put all the ingredients in a blender / food processor:

And blend away. Transfer to a serving bowl and decorate with the reserved tablespoon of pine seeds.
It's done, dig in! :)

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