This versatile sauce can be used as a salad dressing, on hot roasted potatoes, or as a reverse-marinade for grilled pork or chicken.  We liberally mopped it on fresh halibut and baked it in a 425° oven until it just began to flake, about 12 minutes. 

1 bunch cilantro, washed

½ bunch parsley, leaves only

3-4 sprigs mint, leaves only

2-3 cloves garlic, peeled

1 jalapeno, seeded and chopped

1 tsp. ground cumin

1 cup olive oil (amount varies)

1 -2 tbsp. Sherry Wine Vinegar

kosher salt and freshly cracked black pepper

• Place all ingredients except the olive oil in a food processor or blender.   Blend mixture, gradually adding olive oil to make a thick green puree

• Adjust salt and pepper and use as desired