Mint Pesto


Adapted from Food & Wine

| Yield: 1/2 cup | Time: 10 minutes |




¾ cup packed mint leaves

¼ cup flat-leaf parsley leaves

2 scallions, thickly sliced

2 medium garlic cloves

½ teaspoon finely grated lemon zest

2 tablespoons extra-virgin olive oil



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. Season the pesto with salt.



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