This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Check pre-grated cheese for anti-caking ingredients; it's best to grate your own cheese from a block.
"It is the destiny of mint to be crushed." -Waverly Lewis Root
I wanted a mint sauce to go with lamb or pork that was not traditional: less sweet, a little chunky, and with some umami flavor to go along with the herbaceous taste of the mint. This Mint Pesto is the perfect complement to your roast lamb dinner.
Servings: 8 | Serving size: about 2 tablespoons
Cooking time: 15 minutes
This recipe can easily be multiplied and keeps well for about 24 to 48 hours in the refrigerator.This recipe freezes fairly well.
|4 Tbsp.||pine nuts|
|1 cup||mint leaves|
|2 ounces||Parmigiano-Reggiano (grated)|
|1 Tbsp.||fresh lemon juice|
|1 Tbsp.||white wine vinegar|
|2 Tbsp.||extra virgin olive oil|
Place a small skillet over high heat.
When the pan is hot, add the pine nuts.
Toast the pine nuts, tossing frequently, for about 5 minutes or until lightly browned.
Place the pine nuts in a blender.
Add the mint leaves, parmesan, water, lemon juice, vinegar, and salt, and blend.
While the blender is running, slowly add the olive oil and blend until smooth.
Serving size: about 2 tablespoons
|Calories 87||Calories from Fat 70|
|% Daily Value|
|Total Fat 8g||12%|
|Saturated Fat 2g||8%|
|Monounsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrates 2g||1%|
|Dietary Fiber 1g||4%|
|Vitamin A 10%||Vitamin C 4%|
|Calcium 2%||Iron 8%|
|Vitamin K 0mcg||Potassium 54mg|