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
cup grapefruit juice
1 clove garlic
1 cup mint leaves
⅛ cup freshly grated Parmesan cheese
⅛ cup toasted pine nuts
1 tablespoon cornstarch
¼ cup extra virgin olive
In a food processor fitted with a sharp cutting blade, process the
garlic, mint, cheese, and pine nuts until smooth.
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
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.
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