I conceived of this for (yesterday’s) “Three Pea Soup”. Last night dollops were added to GF Pasta Primavera. It’s also delicious on pizza grilled with fresh cherry tomatoes and mozzarella! Hold the boat! Mix it with, or use in lieu of, mayonaise on a turkey sandwich with spring lettuces, thinly sliced apple, and feta cheese. Make it, and you’ll determine how to use it often and well!
Fresh Mint Pesto
2 cups loosely packed mint leaves
2 scallions, sliced to where the green starts to really darken
1/2 cup pine nuts
3/4 teaspoon salt
1/2 teaspoon fresh ground pepper
1 teaspoon freshly grated lemon zest
4 teaspoons fresh lemon juice
1/2 cup extra virgin olive oil
1/4 cup warm water
1/3 cup grated Parmesan, Robusto, or some other hard flavorful cheese
1. In a food processor combine the mint leaves, scallions, pine nuts, salt, pepper, lemon zest and juice. Blend for a minute or two, scraping down as needed.
2. In a slow steady stream add the olive oil. Scrape down and repeat with the warm water.
3. Add the cheese and mix until well blended and smooth.
4. Add a little more olive oil and water if you want a consistency thin enough to drizzle onto soup or pizza using a bottle fitted with a tip. Correct the seasonings using salt, pepper, and lemon juice depending on how much extra liquid you add.
Store well wrapped in the refrigerator. This will stay greener longer than basil based pesto.