Monday, April 29, 2013

Mint pesto

h/t KM


This is her recipe:



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 Mint pesto

At least that's what I'm calling it.

I had some pan-fried salmon (olive oil and garlic) I wanted to snazz up a little. My peppermint is coming up all over in my garden, and I had some pistachio nuts. I put mint leaves, pistachio nuts, olive oil (always Extra Virgin at minimum), fresh garlic, and whole green peppercorns in my food processor. Spun it to a course texture. Amazing results. It was great on both hot salmon fillets and cold.

b'teavon, cali orexi, guten appetit, bon appetit, and so on and so forth-

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