Sunday, November 20, 2016
This delicious pesto is really simple to make. It's lovely as an accompaniment to lamb. Or add it to vegetable dishes or soups for a hint of brightness. You know how your mint plants always take over the garden? This is a fine way to use up all of that bounty!
Adapted from Martha Stewart
Makes 1 cup
2 cups fresh mint leaves
1/4 cup pine nuts (or walnuts)
1/4 cup freshly grated Parmesan cheese
1/3 cup olive oil
In a food processor, combine the mint and the nuts. Process until finely ground. Add salt and Parmesan. Add the oil in a thin stream while the processor is running. Store in a jar in the refrigerator for up to two weeks or freeze.