Goes well with lamb chops, rack or grilled leg. It can hold up to a week in the refrigerator; bring to room temp before serving.
Makes 1 cup
1 packed cup fresh mint
1 packed cup cilantro
4 garlic scapes
2 tablespoons white wine, chive or fruit vinegar
3 tablespoons extra virgin olive oil
kosher salt and freshly ground white pepper
In a food processor, combine mint, cilantro and scapes. Pulse until finely chopped. Add vinegar and pulse until mixture is well blended. Scraping sides down several times, gradually add olive oil, then salt and pepper. Pulse to make a thick puree. Scrape into a dish, cover tightly with plastic wrap, and let stand for several hours before serving.

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