Mint Pesto

As I've mentioned before, Mom's mint plants have taken over her garden. So, with the abundance of mint, I have been making this mint pesto. It is amazing how much mint it takes to make just a little bit of pesto. Rather than complaining about too much mint, I'll just keep making this pesto recipe to use up all the mint. This pesto is delicious on crackers, but I have been adding it to salads instead of salad dressing. However you serve it, you'll enjoy this pesto.

Although pesto is traditionally made with basil, you can just substitute mint for an excellent pesto. The name pesto originates from the Italian word that means to pound or crush. Back in the day, pesto was made using a mortal and pestle. Luckily for us, we have food processors that take so much of the work out of making pesto. Also, I substituted slivered almonds for pine nuts, which are more commonly used in pesto. The amounts listed below are approximate amounts; you may need to adjust to suit your preferences. The pesto will last about a week in the refrigerator or several months in the freezer.

Mint Pesto

• 2 cups mint leaves
• 1/2 cup nuts, such as almonds or pine nuts
• 1/8 cup parmesan cheese
• 1/2 cup olice oil
• 1 tsp. lemon juice
• dash of salt

Add all the ingredients to a food processor. Blend until the ingredients are broken down and blended to your desired consistency. Enjoy!