Saturday, June 17, 2006

RECIPE: Mint Pesto with Pomegranate Syrup

Mint Pesto

Mint Pesto with Pomegranate Syrup
Makes about 3/4-1 cups

1 cup packed mint leaves
1/4 cup Italian Parsley leaves
1/2 cup parmesan, grated
2 tablespoons shallot, chopped
3 medium garlic cloves
1 teaspoon lemon zest, grated
1/4 teaspoon pepper
2 tablespoons olive oil
1 tablespoons pomegranate syrup

Combine the mint, parsley, parmesan, shallot, garlic and zest in a food processor. Pulse until all chopped up and then add the salt and pepper. Then slowly drizzle in the olive oil and pomegranate syrup until it becomes a paste.

This can be refrigerated in a covered dish overnight.

Note: if you don’t have pomegranate syrup then you can add more oil and a little bit of lemon juice.

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