Recipe courtesy of Michele Urvater
Mint Puree a la "Pesto"
- Total: 5 min
- Active: 5 min
- Yield: about 2 1/2 cups
Ingredients
2 green onions, chopped
2 cups, packed mint leaves
Coarse salt
1/4 cup almonds
Zest of 1 lemon, grated
1/3 cup vegetable oil
1/3 cup olive oil
Salt and pepper
Directions
- In a food processor or blender combine all of the ingredients and season to taste with salt and pepper. Great with vegetables and fish.
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