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Mint Pesto


Mint Pesto

This pesto from Food and Wine pairs well with lamb of any kind. Top a chop, roll in meatballs, top burgers or toss in a lamb-feta-orzo salad.

Ingredients
  

  • ¾ cup packed mint leaves
  • ¼ cup flat-leaf parsley leaves
  • 2 scallions thickly sliced
  • 2 medium garlic cloves
  • ½ teaspoon finely grated lemon zest
  • 2 tablespoons extra-virgin olive oil
  • Salt

Instructions
 

  • Combine the mint leaves with the parsley, scallions, garlic and lemon zest in a food processor and pulse until chopped. With the machine on, add the olive oil in a thin stream and process until smooth.
  • Season the pesto with salt.

Notes

The mint pesto can be refrigerated overnight.

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