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Recipe: Mint Pesto (using pine nuts or almonds, food processor)

Toppings - Assorted
MINT PESTO

3 cups fresh mint leaves (2 large bunches)
1/3 cup pine nuts (pignolia) or blanched almonds
2 cloves garlic
1/2 tsp salt
1/2 teaspoon grated lemon zest
1/4 cup olive oil
1/4 cup water

Pulse all ingredients except oil and water in a food processor until mint is finely chopped. Add oil and water; pulse until blended.

Scrape into a small serving bowl. Press plastic wrap directly onto the surface to prevent discoloration; chill until ready to serve with the lamb.

PLAN AHEAD:
Prepare the day before and refrigerate.

Makes 1 cup
Source: Woman's Day magazine
MsgID: 1112120
Shared by: Betsy at Recipelink.com
Board: Cooking with Appliances at Recipelink.com
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