Ingredients
4 cups mint leaves and tender stems
6 shallots
juice of 2 lemons
1/2 tsp red pepper flakes
4 cloves garlic
olive oil
Preparation
Place all ingredients except olive oil in food processor and pulse until finely chopped, scraping down sides as necessary. With processor running add olive oil until sauce reaches desired consistency. Let rest in refrigerator several hours to overnight before serving to let flavors develop.
