Mint Pesto
This is great spread across the top of broiled salmon or halibut fillets. You can also toss it with pasta as a simple side dish, or add broiled or steamed slices of chicken, seafood, or vegetables to make a main dish.
Yield
servingsPrep
15 minCook
?Ready
15 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
mint leaves
firmly packed |
*
|
| 1 | tablespoon |
nuts
chopped |
|
| ¼ | teaspoon |
salt
|
|
| 1 | small |
garlic cloves
minced |
*
|
| 1 | x |
olive oil
|
*
|
| 3 | tablespoons |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
mint leaves
firmly packed |
*
|
| 15 | ml |
nuts
chopped |
|
| 1.3 | ml |
salt
|
|
| 1 | small |
garlic cloves
minced |
*
|
| 1 | x |
olive oil
|
*
|
| 45 | ml |
Parmesan cheese
grated |
|
Directions
Toss the fresh mint leaves into a food processor or blender along with the salt, garlic and nuts. (Pine nuts are good; walnuts are okay also.)
Start the food processor and then slowly add olive oil.
Don't process too long or add too much oil; aim for a consistency that can be spread with a knife.
When done processing, remove it to a dish and stir in the cheese.
