Mint Pesto
Mint Pesto is a condiment that serves 4. One portion of this dish contains around 4g of protein, 24g of fat, and a total of 242 calories. For $1.26 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 15 minutes. 27 people found this recipe to be yummy and satisfying. Head to the store and pick up olive oil, fresh mint leaves, garlic cloves, and a few other things to make it today. It is brought to you by Serious Eats. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. Overall, this recipe earns a pretty good spoonacular score of 65%. Similar recipes include Mint Pesto, Mint Pesto, and Pistachio-Mint Pesto.
Servings: 4
Ingredients:
1/4 cup crumbled feta cheese
2 cups packed fresh mint leaves, rinsed and dried
3 medium garlic cloves
Kosher salt and freshly ground black pepper
1 tablespoon lemon juice and 1/2 teaspoon lemon zest from 1 lemon
1/3 cup extra-virgin olive oil
1/4 cup slivered almonds
Equipment:
frying pan
food processor
bowl
Cooking instruction summary:
Procedures 1 Place almonds in a small skillet over medium heat. Toast until fragrant and lightly browned, about 4 minutes. Transfer to food processor fitted with steel blade. 2 Add in mint garlic and lemon zest into food process. Pulse until everything is finely chopped, about 5 1-second pulses, scraping down sides of bowl as necessary. 3 With the food processor running, pour oil through feed tube in a slow, steady stream. Keep food processor running until smooth, stopping to scrape down sides of bowl as necessary. 4 Add in feta and lemon juice; pulse to combine. Season with salt and pepper to taste. Store in an airtight container in the fridge for up to a week, or in a Ziploc bag in the freezer for up to six months.
Step by step:
1. 1
2. Place almonds in a small skillet over medium heat. Toast until fragrant and lightly browned, about 4 minutes.
3. Transfer to food processor fitted with steel blade.
4. 2
5. Add in mint garlic and lemon zest into food process. Pulse until everything is finely chopped, about 5 1-second pulses, scraping down sides of bowl as necessary.
6. 3
7. With the food processor running, pour oil through feed tube in a slow, steady stream. Keep food processor running until smooth, stopping to scrape down sides of bowl as necessary.
8. 4
9. Add in feta and lemon juice; pulse to combine. Season with salt and pepper to taste. Store in an airtight container in the fridge for up to a week, or in a Ziploc bag in the freezer for up to six months.
Nutrition Information:
covered percent of daily need
Related Videos:
Molly Yeh's Zucchini Pizza with Basil Mint Pesto | Girl Meets Farm | Food Network
