If you decide to grow mint, it can sometimes take over the garden if you don’t contain it to a pot. Once mint starts to grow, it really can grow wild – and you’ll have mint coming out of your ears.
Mint is wonderful for supporting healthy digestion; it’s known to promote digestion and soothe the stomach when you are feeling sick. You can use it by drying it in your oven (or, food dehydrator) and using it for tea, or you can gather fresh mint and use it to make a simple dish like this Mint Pesto.
Like most pesto varieties, you can spread on seafood, stir into pasta, eat with chicken or use it as a spread with crackers or french bread. It’s incredibly easy to throw together and keeps for quite a while provided it is refrigerated in a tightly covered container.
The other good news is that if you have to double this batch (by making this recipe below), you can put the leftover pesto to use on garlic lamb or stir into your favorite pasta recipe.
You can definitely make this pesto ahead of time and throw it in the refrigerator, but it will definitely lose it’s beautiful green color after it sits for a day or two. It will also need some more oil to loosen up the pesto once it’s refrigerated. If you opt to freeze over refrigerate, pesto will keep for 2 months.
Dress up fresh seafood, bread, pasta or even meat with this beautiful mint pesto, made with lemon zest, fresh garlic, olive oil and almonds.
Ingredients
- 4 C packed mint leaves, rinsed and dried
- 3 cloves garlic, peeled
- 1/3 C olive oil
- 1/2 C almonds
- salt and ground pepper
- grated zest of 1 lemon
Instructions
- In your food processor, pack your mint leaves, garlic, almonds, and lemon zest until finely chopped. It may be necessary for you to scrape down the sides as you go.
- While the food processor is running, slowly add the olive oil.
- Taste and season with salt and pepper.
- Immediately refrigerate in a tightly covered container or, freeze for up to 2 months.
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