Mint pesto
To accompany a carpaccio of pineapple, melon or strawberry, this mint pesto is a treat of freshness!
Preparation : 10 min
Ingredients:
- 50 g of fresh mint (a small bouquet)
- 25 g unsalted grilled hazelnuts
- 25 g pine nuts
- The juice of half a lemon
- 1 C. to s. of cassonnade or agave syrup
- 75 ml of olive oil
Preparation
Detach the mint leaves from the stems then rinse with water and wipe.
Put them in the tank of a robot with roasted hazelnuts and pine nuts, then mix together.
Add the juice of the half lemon and the cassonnade and mix again.
Add 50 ml olive oil and mix again. If necessary, add the remaining 25 ml of olive oil, depending on the desired texture and quantity, and remix.
Put in a tightly closed jar and store in the fridge.
Put them in the tank of a robot with roasted hazelnuts and pine nuts, then mix together.
Add the juice of the half lemon and the cassonnade and mix again.
Add 50 ml olive oil and mix again. If necessary, add the remaining 25 ml of olive oil, depending on the desired texture and quantity, and remix.
Put in a tightly closed jar and store in the fridge.
Mint pesto
Reviewed by Tya Chyntya
on
September 13, 2019
Rating:
Reviewed by Tya Chyntya
on
September 13, 2019
Rating:
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