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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.
  1. ¾ cup packed mint leaves
  2. ¼ cup flat-leaf parsley leaves
  3. 2 scallions, thickly sliced
  4. 2 medium garlic cloves
  5. ½ teaspoon finely grated lemon zest
  6. 2 tablespoons extra-virgin olive oil
  7. Salt
  1. 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.
  2. Season the pesto with salt.
  1. The mint pesto can be refrigerated overnight.
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culture: the word on cheese

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