Mint Pesto
http://www.eatingwell.com/recipes/mint_pesto.html
From EatingWell: August/September 2005, The EatingWell Healthy in a Hurry Cookbook (2006)Since pesto is a “raw” sauce, the flavor of the olive oil is crucial to its success. Use the best first-cold-pressed extra-virgin olive oil you can comfortably afford.
About 1 cup | Active Time: 20 minutes | Total Time: 20 minutes
Ingredients
- 1 1/2 cups packed fresh basil leaves
- 3/4 cup packed fresh mint leaves
- 1/4 cup toasted sliced almonds
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon freshly grated lemon zest
- 2 tablespoons lemon juice
- 1 large clove garlic, quartered
- 1/4 teaspoon salt
Preparation
- Place basil, mint, almonds, oil, lemon zest and juice, garlic and salt in a food processor; pulse a few times, then process until fairly smooth, or to the desired consistency.
Nutrition
Per 2-tablespoon serving : 70 Calories; 7 g Fat; 1 g Sat; 5 g Mono; 0 mg Cholesterol; 2 g Carbohydrates; 1 g Protein; 1 g Fiber; 74 mg Sodium; 86 mg Potassium
Exchanges: 1 1/2 fat
Tips & Notes
- To toast sliced almonds Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.