Fresh Mint Paste Recipe - Cooking Index
Fresh Mint Paste Recipe - Cooking Index
| 2 cups | 80g / 2.8oz | Fresh mint leaves - (packed) |
| 1 | Scallion - (to 2) - thinly sliced | |
| 1/3 cup | 78ml | Extra-virgin olive oil |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Optional Additions | ||
| Grated lemon zest and juice | ||
| 1/4 cup | 23g / 0.8oz | Ground blanched almonds |
Rinse mint leaves and pat dry. In a food processor, puree mint with scallions until coarsely chopped. While the processor is running, slowly drizzle in the oil and process until finely pureed. Season to taste with salt and pepper. Fold in grated lemon zest and juice to taste. Add almonds or not, as you wish (you can also do this at the last minute)
This recipe yields about 1 cup.
USES: A mint puree is delicious in chicken salads or chicken and grain salads.
Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6628)
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