Mint Pesto
Servings
8Serving size
about 2 tablespoons
COOKING TIME
15 minutes
This recipe can easily be multiplied and keeps well for about 24 to 48 hours in the refrigerator.This recipe freezes fairly well.
Ingredients
| 4 Tbsp. Pine nuts |
| 1 cup Fresh mint |
| 2 ounce Parmesan cheese (grated) |
| 2 Tbsp Water |
| 1 Tbsp. Lemon juice |
| 1 Tbsp. White wine vinegar |
| 1/4 tsp. Salt |
| 2 Tbsp. Olive oil |
Instructions
Place a small skillet over high heat.
When the pan is hot, add the pine nuts.
Toast the pine nuts, tossing frequently, for about 5 minutes or until lightly browned.
Place the pine nuts in a blender.
Add the mint leaves, parmesan, water, lemon juice, vinegar, and salt, and blend.
While the blender is running, slowly add the olive oil and blend until smooth.
Serve.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
Here’s a non-traditional mint sauce: less sweet, a little chunky, and with some umami flavor to go along with the herbaceous taste of the mint. This Mint Pesto is the perfect complement to your roast lamb dinner.