3 Cups of fresh mint leaves
3 Tbsp of granulated sugar
4 Tbsp of white balsamic vinegar (or your preferred vinegar)
1 Tsp of olive oil
Wash fresh mint and add to the food processor along with sugar and pulse several times. Heat vinegar over low flame until warm and add to the food processor along with the olive oil, scraping the sides with a spatula to mix the mint and sugar with the vinegar. Pulse the mixture several more times and transfer to a bowl. Sauce can be served warm, or chilled. We suggest storing in the refrigerator for at least an hour so the flavors can blend together.