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! :)