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
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
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