Mint grows like a weed, so finding a tasty use for all that herb feels satisfying. Try this twist on traditional pesto alongside lamb kebobs or steak. Slather it on your baked potato or thin it with extra lemon juice and olive oil for a simple salad dressing. I brought my three favorite pestos to Daytime Blue Ridge, my local TV news show. For a step-by-step on how to make mint pesto watch the segment here.
Makes roughly 1 cup
- 1/4 cup almonds
- 1 large clove garlic
- 1/4 tsp. fine sea salt
- 1½ cups packed, fresh basil leaves
- 3/4 cup packed, fresh mint leaves
- 1 Tbsp. freshly grated lemon zest
- 2 Tbsp. lemon juice
- 3 Tbsp. extra-virgin olive oil
- Place almonds, garlic and salt in a food processor. Pulse until all is well-chopped.
- Add basil, mint, lemon zest and lemon juice. Process again until all ingredients are mixed together.
- Pour olive oil through feeder tube with the processor running until all is mixed to a thick consistency.
- Serve as a condiment for lamb kebobs or steak, slather on a baked potato or thin with extra lemon juice and olive oil for a simple salad dressing.