Toss this refreshing mint pesto with pasta, or serve it with lamb. Recipe by Chef Linda Marcinko, culinary academic director at The International Culinary School at The Art Institute of St. Louis.
2 large bunches mint, trimmed of stems (just use the leaves)
1 bunch cilantro (can use some of the stems if they are not too thick)
6 cloves garlic, peeled
3/4 cup walnuts
1/2 cup olive oil
1/4 cup vegetable broth
Salt and ground black pepper
Crushed red chiles (optional)
- Combine the mint leaves, cilantro, garlic and walnuts in place in the bowl of a food processor.
- Pulse the mixture until it is roughly chopped.
- With the machine running, slowly add the olive oil and vegetable stock. Process until smooth.
- Season to taste with salt, pepper and the chile flakes.
Makes about 1 1/4 cups.
Recipe provided by The Art Institute of St. Louis via Brandpoint Content; Copyright 1996-2014.