June 27th, 2012
Mint Pesto with Quinoa
- 3 cups lightly packed fresh mint
- 1/4 cup walnuts or pecans
- 1/3 cup extra-virgin olive oil
In a food processor, combine mint and almonds; process until finely chopped.
With motor running, gradually pour oil through the feed tube. Season with salt. Keep at room temperature until ready to serve.
–Prepared with our help by Richard on June 24, 2012
Posted in: Recipes
No Comments »