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Green Goddess Mint Dipping Pots

This recipe for delicious mint dipping sauce, courtesy of Dan Aykroyd, is served with his Lamb Lollipops and Roasted Potatoes.

  • yield: Makes about 1 cup

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Ingredients

  • 1 bunch scallions
  • 1 bunch cilantro
  • 2 bunches mint leaves
  • 14 macadamia nuts
  • 1/2 cup white balsamic vinegar
  • 4 ounces extra-virgin olive oil
  • Sea salt and freshly ground pepper

Directions

  1. Step 1

    Place scallions, cilantro, mint leaves, macadamia nuts, vinegar, olive oil, and 1/4 cup water in the jar of a blender; season with salt and pepper. Blend until pureed.

Source
The Martha Stewart Show, April 2009

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Reviews (1)

  • 27 Mar, 2013

    Would like to make this for Easter 2013 --- do I use raw or roasted/salted macadamia nuts for the dipping sauce? Will post a review after the weekend!