Mint Pesto

 Scott Mason, executive chef at Ketchum Grill in Ketchum, Idaho, especially likes mint with lamb and makes this mint pesto to flavor it. He also makes a mango and mint salsa for chicken, a tomato and mint salad, and an apple and mint salad. My Favorite Herb
½ cup grapefruit juice

1 clove garlic

1 cup mint leaves

cup freshly grated Parmesan cheese

cup toasted pine nuts

1 tablespoon cornstarch

¼ cup extra virgin olive oil

Kosher salt

In a food processor fitted with a sharp cutting blade, process the garlic, mint, cheese, and pine nuts until smooth.

Pesto poster
Pesto poster
Scrape the sides of the processor, and process again.

Transfer the pine nut mixture to a storage container, and stir in the olive oil and a pinch of salt.

Yield: about ¾ cup



My Favorite Herb
My Favorite Herb

How North America's Great Chefs Savor the Flavor of Herbs

A celebration of herb cooking, this book brings together 51 accomplished chefs from the U.S. and Canada to reveal their favorite herb and how they use it. The book also highlights more than 125 of their favorite herb recipes - everything from appetizers to desserts.
Guide: Mint
Guide: Mint

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