Mint pesto
I found this recipe on Epicurian.com website. Yet another pesto! This time with no nuts. This one sounds very refreshing, and is suitable for this time of year, when we’re recovering from all the rich food of the holidays.
Ingredients
Photo: Creative Commons, sa_ku_ra's photostream
- 1 C. parsley, chopped
- 1 C. mint leaves
- 1 clove garlic, crushed
- 1/4 C. virgin olive oil
- 1/4 C. vegetable oil
Directions:
In a food processor, process parsley, mint and garlic. Slowly add oils until emulsified. Serve at room temperature. Serve over pasta.
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