This is amazing chicken, fish or lamb marinade, as well as salad dressing. We had it on shish-kabobs with zucchini, onion and cherry tomatoes – whatever I had on hand, paired with green salad and rice, making a simple and delicious Summer dinner.
1/2 cup packed fresh spearmint leaves
1/2 cup freshly squeezed lemon juice (2 lemons)
4 to 5 garlic cloves, peeled
1 small shallot (optional)
1 teaspoon whole black peppercorns
1 teaspoon sea salt
3/4 cup extra virgin olive oil
Add all ingredients except for olive oil to a blender. Blend on high until very smooth, 1 to 2 minutes. Add the olive oil, blend on low speed until just incorporated. Pour into a glass jar and store in the refrigerator until ready to use. Bring to room temp before serving.