Recipe courtesy of Michele Urvater
Mint Puree a la "Pesto"
- Yield: about 2 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 322
- Total Fat
- 33
- Saturated Fat
- 3
- Carbohydrates
- 6
- Dietary Fiber
- 4
- Sugar
- 1
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 210
- Total: 5 min
- Active: 5 min
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.