Almond Mint Pesto - Chef Kip Peters, Executive Chef,
South Bend Country Club
Here's a kicked up
pesto from Chef Peters. Chef Peters replaces the traditional
pine nuts with toasted almonds and uses mint and parsley instead
of basil. The result is an excellent accompaniment for seafoods.
1/2 cup toasted almonds (toast them for 5 minutes in a 350 degree oven)
1 tbsp. lemon zest
1 tbsp. chopped garlic
1 cup chopped fresh mint
1/2 cup chopped fresh parsley
1/2 cup extra virgin olive oil
Salt and pepper
Process first 5 ingredients
in a food processor until they resemble coarse sand. Add olive
oil and process until smooth. Salt and pepper to taste.
Yields 2 cups.