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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Mint Pesto for Spaghettini Recipe

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This recipe for Mint Pesto for Spaghettini is from Myrtle's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c fresh mint leaves washed and dried
2 sprigs parsley washed and dried
3 sprigs lemon verbena washed and dried
1/4 c olive oil
2 garlic cloves
1/4 c pecans or almonds toasted
1 lemon, juice and zest
salt and pepper
1/4 tsp sugar
Directions:
Directions:
Process in blender until finely chopped mint, parsley, verbena leaves, oil and garlic. Add 3/4 of the nuts, salt, pepper, sugar and lemon juice process. Taste if too acidic add a bit more sugar. Toss with hot spaghettini, garnish with pecans, zest and mint sprigs. Great additions would be grilled chicken or shrimp, snow or snap peas.

 

 

 

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