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.Blog Food Events, Reluctant Housewife Recipes
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