Ingredients
3⁄4 cups
garden mint or spearmint leaves (not peppermint, packed ) 1⁄4 cup
parsley leaves (flat-leaf ) 2
scallions (thickly sliced) 2
garlic cloves (medium sized) 1⁄2 teaspoon
lemon zest (finely grated) 1⁄2
jalapeno 1
lemon (juiced) 2 tablespoons
extra virgin olive oilYields:
Instructions
In a food processor, combine the mint leaves with the parsley, scallions, garlic and lemon zest and pulse until chopped. With the machine on, add the olive oil in a thin stream and process until smooth, using what you need to get the desired consistency. Season the pesto with salt. Make ahead – The mint pesto can be refrigerated overnight. (Recipe #580)