Name: Mint Pesto
Ingredients: 0.75 cup garden mint or spearmint leaves (not peppermint, packed); 0.25 cup parsley leaves (flat-leaf); 2 scallions (thickly sliced); 2 garlic cloves (medium sized); 0.5 teaspoon lemon zest (finely grated); 0.5 jalapeno; 1 lemon (juiced); 2 tablespoons extra virgin olive oil; 0 salt

Mint Pesto

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Course Flavor Balms & Pestos

Servings 6 servings

Ingredients

0.75 cup garden mint or spearmint leaves not peppermint, packed
0.25 cup parsley leaves flat-leaf
2 scallions thickly sliced
2 garlic cloves medium sized
0.5 teaspoon lemon zest finely grated
0.5 jalapeno
1 lemon juiced
2 tablespoons extra virgin olive oil
salt

Instructions

In a food processor, combine the mint leaves with the parsley, scallions, garlic and lemon zest and pulse until chopped. With the machine on, add the olive oil in a thin stream and process until smooth, using what you need to get the desired consistency. Season the pesto with salt. Make ahead – The mint pesto can be refrigerated overnight. (Recipe #580)

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Mint Pesto

Mint Pesto

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