Emerald Mustard
- 2 cups cilantro leaves
- 1/2 cup grapeseed oil
- 2 jalapeno chiles, halved and seeded
- 8 cloves garlic, peeled
- 12 -oz. piece ginger, peeled and sliced
- 1 cup Dijon mustard
- 1 tsp. agave nectar
- Puree cilantro, oil, jalapenos, garlic, and ginger in blender until finely chopped and smooth.
- Strain through fine-mesh sieve into bowl (liquid essence should be bright green), and discard solids.
- Stir in mustard and agave nectar.
cilantro, grapeseed oil, jalapeno chiles, garlic, ginger, mustard, nectar
Taken from www.vegetariantimes.com/recipe/emerald-mustard/ (may not work)