Mint Pesto
Jun 27th, 2008 | By admin | Category: Herbs, Pasta, Peppermint, Recipes, Sauces and MarinadesGreat on pasta and vegetables.
2 cups loosely packed fresh mint leaves, well washed and dried
1/2 clove garlic, crushed (optional)
1/4 cup pine nuts or walnuts, lightly toasted in a dry skillet
2 tablespoons freshly squeezed lemon juice
Salt and black pepper to taste
1/4 cup canola or other neutral oil
Place the mint in a food processor or blender with the garlic, nuts, lemon juice, salt, and 1/4 teaspoon pepper. Add 1/4 cup oil and pulse a few times. With the motor running, add additional oil to make a creamy sauce, stopping the machine occasionally to scrape down the sides if necessary. Use within a day. Makes about one cup.
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