Recipe Tuesday: Mint Pesto
14th June, 2011 - Posted by katherine - No Comments
I had a LOT of mint to use up last week from our CSA box, and didn’t know what to do with it all until I found this mint pesto recipe from Epicurious. It was an easy non-dessert way to get rid of it all, and even though it sounded really odd (mint with jalapeño?) it was rated really highly so I tried it out and loved it. When I’m trying to get rid of mint it will be my go-to recipe and was great on pasta for a vegetarian meal, although can also be served on fish or chicken.
Here are the ingredients:
- 1/2 cup pine nuts, toasted
- 3 garlic cloves, peeled
- 2 tablespoons (packed) feta cheese
- 2 tablespoons (packed) Parmesan cheese
- 1 tablespoon coarsely chopped jalapeño chile
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cups (packed) fresh mint leaves
- 2 tablespoons fresh lemon juice
- 1/3 cup extra-virgin olive oil
And the directions:
Combine first 7 ingredients in processor. Using on/off turns, process until mixture is smooth. Add mint leaves and lemon juice; process until smooth, stopping occasionally to scrape down sides of bowl. Gradually add oil and process until mint pesto is smooth and creamy. (Can be made 1 day ahead; cover and refrigerate.)
I didn’t have any feta and just added more parmesan and I used two jalapeños since we’ve been getting a lot of those in our CSA box as well that we needed to get rid of. And I probably tripled the garlic (also, getting a lot of from CSA box). Delicious! Pretty spicy and not overly-minty at all.
No Comments
No Comments
Leave a reply