Lemon Mint Pesto

• Vegetarian
• Gluten free

• Produce

  • 3 cloves Garlic, fresh
  • 1 Lemon, juice and zest of
  • 4 cups Mint, fresh

• Baking & Spices

  • 1 Sea salt and fresh ground pepper

• Oils & Vinegars

  • 1 cup Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/2 cup Pecans

• Dairy

  • 1 cup Parmesan, grated

Found on beckysbestbites.com

Description

Ingredients

• 3 cloves fresh garlic
• 4 cups fresh mint
• 1 cup grated parmesan
• ½ cup pecans, chopped (toasted if desired, pine nuts or walnuts can be substituted)
• juice and zest of one lemon
• 1 cup extra virgin olive oil
• sea salt and fresh ground pepper, to taste

Directions

• To toast the pecans, place in a small, dry skillet over medium-low heat. Stir frequently until lightly browned and fragrant, approximately 6-7 minutes.
• Add garlic cloves to the bowl of a large food processor. Pulse until finely chopped and is no longer flying around the bowl. Scrape down the sides.
• Add mint, parmesan, pecans, lemon zest and juice and pulse until a thick paste forms.
• While the food processor is running, slowly stream in the olive oil to emulsify the pesto. Scrape down the sides.
• Add salt and pepper and stir to combine.
• Use immediately
• If freezing spoon into ice cube trays, drizzle the tops with a little bit of olive oil to keep from browning.
• Place in freezer for at least 2 hours to overnight.
• Remove frozen pesto cubes from trays and vacuum seal or store in an airtight container.
• Frozen pesto lasts for 3 - 6 months.