| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Condiment-s, Sauce-sc | 1 | Servings | ||
INGREDIENTS
| 2 | c | Packed fresh mint leaves |
| 1 | Scallions, thinly sliced up | |
| to 2 | ||
| 1/3 | c | Extra virgin olive oil |
| optional addition- | ||
| Grated lemon zest and juice | ||
| 1/4 | c | Ground blanched almonds |
| Salt and pepper |
INSTRUCTIONS
Rinse mint leaves and pat dry. In a food processor, puree mint with scallions until coarsely chopped. While the processor is running, slowly drizzle in the oil and process until finely pureed. Season to taste with salt and pepper. Fold in grated lemon zest and juice to taste. Add almonds or not, as you wish (you can also do this at the last minute) Yield: About 1 cup USES: A mint puree is delicious in chicken salads or chicken and grain salads. Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by Gail Shermeyer <[email protected]>. Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6628 Posted to MC-Recipe Digest V1 #717 by [email protected] (Shermeyer-Gail) on Aug 03, 1997
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