directions
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1
With the food processor running, drop in the garlic cloves and process until minced
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2
Turn off the machine and add the mint, basil, parsley, pine nuts and salt
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3
Pulse to finely chop the ingredients
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4
With the machine running again, pour in the oil and process to make a paste
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5
Use immediately or cover tightly and refrigerate for up to 3 days or freeze for up to 1 month. Yield: 1-1/2 cups SUGGESTED USE: Match this minty pesto with lamb for the perfect combination
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6
Rub the pesto all over a butterflied (boneless) leg of lamb (6 hours) or even over lamb chops (2 hours) for a flavor awakening.
Fresh Mint Pesto
ingredients
- 2 cloves garlic, peeled
- 1 /2 cup fresh mint leaves
- 1 /4 cup fresh basil leaves
- 1 cup fresh Italian Parsley leaves
- 1/3 cup pine nuts
- 1 /2 teaspoon salt
- 1 /2 cup vegetable oil