Recipe courtesy of Michele Urvater

Mint Puree a la "Pesto"

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  • Total: 5 min
  • Active: 5 min
  • Yield: about 2 1/2 cups
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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


  1. In a food processor or blender combine all of the ingredients and season to taste with salt and pepper. Great with vegetables and fish.