| 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
<4paws@netrax.net>. Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6628
Posted to MC-Recipe Digest V1 #717 by 4paws@netrax.net
(Shermeyer-Gail) on Aug 03, 1997
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