Mint Pesto

Name: Mint Pesto
Total time: 10 min
Ingredients: 0.75 cup packed mint leaves; 0.25 cup flat-leaf parsley leaves; 2 scallions (thickly sliced); 2 medium garlic cloves; 0.5 teaspoon finely grated lemon zest; 2 tablespoons extra-virgin olive oil; Salt

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Mint and lamb are a classic pairing. Grace Parisi riffs on the match by kneading mint pesto into ground lamb, grilling the patties, then crumbling them into an orzo and feta salad. More Recipes With Mint

By Grace Parisi

Updated on June 28, 2019

Total Time:

10 mins

Yield:

makes 1/2 cup

Ingredients

¾ cup packed mint leaves
¼ cup flat-leaf parsley leaves
2 scallions (thickly sliced)
2 medium garlic cloves
½ teaspoon finely grated lemon zest
2 tablespoons extra-virgin olive oil
Salt

Directions

In a food processor, combine the mint leaves with the parsley, scallions, garlic and lemon zest and pulse until chopped. With the machine on, add the olive oil in a thin stream and process until smooth. Season the pesto with salt.

Make Ahead

The mint pesto can be refrigerated overnight.

Notes

Best Uses Toss the pesto with pasta or mix it with soft, fresh goat cheese and spread it on crostini. Brush on lamb chops, chicken, fish, pork, seafood or vegetables after grilling, or serve alongside burgers, sausages or grilled bread.