From Lidia Bastianich's kitchen · Felidia, New York
blend · herb sauce
NATIONAL AWARD WINNERStonerail Fresh Mint
From a national-award-winning chef
Ratio
W.WINE VIN 30OLIVE OIL 60
Ingredients
- PARSLEY40 g
- MINT20 g
- W.WINE VIN30 ml
- SALT3 g
- OLIVE OIL60 ml
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Italian-American chef of Felidia in New York; James Beard Outstanding Cookbook and Who's Who. Istria-rooted cooking taught widely on public television.
Originally published as Fresh Mint Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Lidia's Commonsense Italian Cooking (published as “Fresh Mint Sauce”). Full citation lives in Provenance.