Almond & Mint Sauce

So you want a quick meal, and you want it to be interesting but you could not be less interested in any significant preparation.  And maybe you have an excess of mint in the garden, which on the one hand is indicative of not enough mojitos, but more importantly it’s getting colder out and you should use it up before fall steals it away.  To you I offer this almond & mint sauce: quick, simple, healthy, and you’re left well-fueled for more pressing adventures.

I love the simple ingredients and the crunchy texture.  The original recipe called for an entire roast chicken to drizzle this sauce over, but any unmarinated cut of chicken is going do just as well.  Cook it up with salt and pepper, make the sauce while it’s cooking, and serve the chicken with sauce spooned on top and a side of salad greens.  Alternatively, cut out the chicken and use this recipe to dress up a side, such as roast or boiled potatoes & carrots.

Almond & Mint Sauce

from Seasons: The Best of Donna Hay Magazine


1/4 cup almonds, toasted & chopped
1/2 cup chopped mint leaves
2 cloves garlic, crushed
1 tsp sugar
1/4 cup lemon juice
1/2 cup olive oil


1.  Combine all ingredients in a bowl, and serve spooned over chicken, salad greens, boiled potatoes, or all three.

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