Ingredients

• 1 jalapeño, stemmed, seeded
• 1 cup extra-virgin olive oil
• 1/2 cup flat-leaf parsley leaves
• 1/2 cup (loosely packed) fresh cilantro leaves
• 1/2 cup (loosely packed) fresh mint leaves
• 1/2 teaspoon chopped peeled ginger
• Kosher salt and freshly ground black pepper

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Instructions

1. Pulse first 6 ingredients in a blender or food processor until a coarse purée forms. Season to taste with salt and pepper. DO AHEAD: Sauce can be made 1 day ahead. Cover and chill. Let come to room temperature before using.