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Mint Pesto

August/September 2005, The EatingWell Healthy in a Hurry Cookbook (2006)

Your rating: None Average: 3.6 (10 votes)

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.


Mint Pesto Recipe

Makes: About 1 cup

Active Time:

Total Time:

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

  1. 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.

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.

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



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