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Dina's Kitchen

Lebanese Recipes

July 18, 2021

Mint Pesto

The bounty of herbs in summer is my utmost pleasure, and the spearmint cutting I brought with me from Lebanon about 24 years ago loves the soil in my garden! It grows abundantly every summer, never failing me with its fresh aroma and fruity taste. Add a few fresh leaves to your labneh or shawarma sandwiches, or chop a few ones in any summer salad, and enjoy the burst of bright flavours!

Growing and overtaking my herb garden!
My kitchen in summer!

No wonder that this fragrant herb is one of the most dried herbs in Lebanon; always available in the pantry! It tastes as much as good in salads, dips, meat balls, and it is a quintessential ingredient in all cooked yoghurt dishes like shesh barak or laban ummuh.

A new batch of dried mint this year
Dried mint in cooked yoghurt of shesh barak

After drying quite a big amount this year, enough for more than one household, I tried my luck with a new mint pesto recipe. I think I have landed a hit! I have already consumed my first jar, and already prepared my second.

Prepared like the traditional pesto, it is a blend of fresh mint, fresh parsley, garlic, pine nuts, and extra-virgin olive oil. I omitted the Parmesan to make it an all-Lebanese kind of pesto!

My Nutribullet Blender pulses all ingredients in less than 5 minutes
Mint leaves only for the photo! Drizzle with little olive oil on top and keep in the fridge.

I have been using a dollop in all the salads, as well as on grilled vegetables and Halloumi, in pasta and vegetarian dishes.

A dollop of mint pesto in your salad makes any dressing much more flavourful!
Add to grilled vegetables and Halloumi! Not only tastes good, but a feast for the eyes!

Mint Pesto

Dina Bayoud Kohl
Print Recipe Pin Recipe
Prep Time 40 mins
Cook Time 5 mins
Total Time 45 mins
Course Salad
Cuisine Lebanese
Servings 20 servings

Ingredients
  

  • ½ cup peeled garlic cloves
  • ½ cup pine nuts roasted
  • 2 cups rinsed and drained green mint leaves
  • 2/3 cup rinsed and drained parsley leaves
  • 3 tablespoons lime juice
  • 1 cup extra-virgin olive oil
  • 3 teaspoons salt
  • ½ teaspoon black pepper

Instructions
 

  • Heat a non-stick heavy pan over medium heat and roast pine nuts in one layer until golden, shaking the pan occasionally. Remove immediately onto a plate and let cool completely.
  • In the bowl of a food processor or in the tall cup of a blender pulse all ingredients into a smooth pesto. Store in a covered container. Add an extra drizzle of olive oil on top before covering. Keep up to 4 weeks in the fridge.

Notes

All images and text © Dina Bayoud Kohl for Dina’s Kitchen

Filed Under: Appetizers, General, Preserves & Pickles, Salads & Soups, Vegan, Vegetarian

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