Mint pesto recipe

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Recipe adapted from The Kitchn This easy pesto can be made in a mortar and pestle* or machine. To blanch the almonds, drop them in a small pot of boiling water. After one minute, drain them in a small sieve and run cool water over them. The skins should slip right off with your fingers. For a more luxurious version, you can substitute shelled unsalted pistachios for some, or all, of the almonds. For a more pistachio-based, garlic forward sauce, you could check out the Pistachio aillade…

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Mint Pesto Recipe, Mint Pesto, Raw Pistachios, Roasted Root Vegetables, Winter Dinner, Pesto Recipe, Root Vegetables, Lemon Recipes, Summer Dinner

An herbaceous, zippy pesto to serve with crudités or whatever else inspires you. There’s really no way to avoid bruising the mint when blitzing it to a paste in a blender, so don’t be alarmed when this pesto turns a forest-green color. Any leftover pesto will happily transform deeply roasted root vegetables into something worthy of center stage. This recipe is from Montreal’s cozy-cool coffee-pizza-wine restaurant Elena.

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