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Mint Pesto

Print Recipe
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)