1/2 c. white wine vinegar
1/2 c. fresh mint
1/4 c. fresh basil
1/4 c. fresh parsley
6 tbsp. pine nuts
4 cloves garlic (or 4 tsp. garlic powder)
1/2 c. sugar
1/4 c. lemon juice
1 c. olive oil

Blend all ingredients except oil in blender at high speed. Add oil and blend until well emulsified.

This sauce is wonderful on lamb (See Grilled Merlot Lamb recipe).