Mint Pesto

Note/Suggestions: This is great with Lamb, Steak, Fish or any spicy and Indian foods. It is also great mixed into plain or vanilla yogurt as a dip for spicy chicken fingers or wings or fresh cut vegetables.

Ingredients:

  • 4 cups Mint leaves, washed and drained
  • ½ cup Pine Nuts
  • ½ cup Olive oil
  • 3 cloves Garlic
  • Salt and Pepper to taste

Equipment:

  • Food processor

Directions:

  1. Stuff all ingredients into the food processor and turn on. Let process until the pesto is smooth, stopping periodically to scrap down the sides. Add more oil as needed to get a smoother consistency.
  2. Store in an air tight container in the refrigerator for up to 3 days or freeze in a variety of sizes for use later.
Tip:  Fill ice cube trays or muffin tins with pesto and cover with plastic wrap. Freeze over night and then remove from trays (tins) and put in freezer bag and back to freezer until needed.  A regular muffin tin is 1/3 cup in volume, a large muffin tin is ¾ cup in volume, and an ice cube is ¼ cup in volume. The ice cube size is great for single servings of pasta, flavoring soups, sauces mayonnaises and salad dressings or to put on top of fish or chicken fillets.