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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.
Print Recipe
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.