Yield: 1 cup

Ingredients:
1/2 cup almonds or pumpkin seeds
21/2 cup mint, packed
1/2 cup arugula, spinach or kale
1/3 cup olive oil
1/2 teaspoon sea salt (or 1T white miso)
1/2 clove minced garlic
1/2 inch minced ginger
2 Tablespoons lemon juice

Directions:
Blend all of the ingredients in a food processor until smooth, adding only half of the olive oil firs and adding more as needed to create a smooth sauce.

Serving suggestions:  Serve with Mediterranean fish dishes, on grilled meats or veggies.  You can thin this sauce with almond milk in a pan to make a pasta sauce with gluten free pasta.  Be sure to add more salt as needed to make this sauce bold enough for noodles.