Wednesday, April 18, 2012

Recipes - à la menthe au pesto (mint pesto)

à la menthe au pesto (mint pesto)
This is an easy, and shockingly refreshing, condiment that works well on almost anything (well maybe not ice cream, but I wouldn't rule it out).  Try it with grilled lamb chops, fettuccine, chicken tacos, lamb shwarmas (gyros), or in an orzo salad.  For a delicisouly quick orzo recipe see OGW's Spring Orzo Salad.  -Sam


-2 oz. fresh mint leaves (approximately 2 1/2 cups loosely packed)
-1 oz. fresh basil leaves (approximately 1 cup loosely packed)
-.5 oz fresh parsley (approximately 1/2 cup loosely packed)
-1 cup pine nuts
-8 cloves of garlic sliced in half
-1 cup grated parmesan cheese
-1 cup olive oil
-3 Tbs. fresh squeezed lemon juice (approximately 1 lemon)
-Salt and pepper to taste (I've found about 1/2 tsp. salt and 1/8 tsp. pepper work well)


Using a food processor fitted with the knife blade, add the mint, basil, parsley, pine nuts, and garlic.  Process until the ingredients resemble a fine paste.

Add the parmesan cheese.  Then with the processor running slowly drizzle the olive oil in a steady stream until the pesto is smooth and creamy.

Stir in the lemon juice, salt, and pepper.  Chill until ready to serve.

(if the garlic seems a little pungent, try reducing to 5 cloves)

P.S. - Please pardon my French translation... The only French I've ever studied is in cookbooks.  

Eat good food.  Drink good beer.  And above all, stay classy!

1 comment:

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