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:

Quickview
242k Calories
3g Protein
23g Total Fat
6g Carbs
10% Health Score
Limit These
Calories
242k
12%

Fat
23g
36%

  Saturated Fat
4g
26%

Carbohydrates
6g
2%

  Sugar
0.73g
1%

Cholesterol
8mg
3%

Sodium
306mg
13%

Get Enough Of These
Protein
3g
8%

Vitamin E
4mg
29%

Manganese
0.46mg
23%

Vitamin A
996IU
20%

Calcium
125mg
13%

Vitamin B2
0.21mg
12%

Vitamin C
9mg
12%

Fiber
2g
11%

Vitamin K
11µg
11%

Magnesium
38mg
10%

Iron
1mg
9%

Phosphorus
84mg
8%

Folate
32µg
8%

Copper
0.15mg
8%

Potassium
193mg
6%

Vitamin B6
0.11mg
5%

Zinc
0.76mg
5%

Vitamin B3
0.73mg
4%

Vitamin B1
0.05mg
4%

Selenium
1µg
3%

Vitamin B12
0.16µg
3%

Vitamin B5
0.22mg
2%

covered percent of daily need
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Related Videos:

Molly Yeh's Zucchini Pizza with Basil Mint Pesto | Girl Meets Farm | Food Network

 

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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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