Pesto is traditionally made with basil, but I like substituting fresh mint for an added punch of cool, tingling sweetness!
Mint pesto has so many uses -- you can toss it with pasta and veggies, spread it on sliced baguette with goat cheese, or use it as a fresh dipping sauce for grilled meats.
Try it tonight for something different!
- 1 1/2 cups cup packed mint leaves
- 1/2 cup flat-leaf parsley leaves
- 2 medium garlic cloves
- 1 teaspoon finely grated lemon zest
- 4 tablespoons extra-virgin olive oil (or more)
Combine mint, parsley, garlic, and lemon zest in food processor; pulse until chopped. With machine on, add olive oil in a thin stream and process until smooth. Season pesto with salt and pepper.
Have you ever made mint pesto?