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Salsa Verde

Yield Makes about 1 cup


  • 1 bunch fresh cilantro leaves
  • 1/4 cup fresh mint leaves
  • 2 scallions, minced
  • 2 garlic cloves, smashed
  • 2 tablespoons olive oil
  • Zest and juice of 1 lime
  • 1 teaspoon honey

How to Make It

  1. Puree all ingredients in a food processor until smooth, stopping several times to scrape down sides. Chill, up to 2 days, in an airtight container until ready to serve.