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Mint Pesto and Fruit

One of the things I grow in my garden is mint. I love it for tea, as a pretty and edible garnish, and just for the fragrance. The smell of it in the hot sun as I weed nearby is wonderful.

Pesto is also a favorite of mine, so I got to thinking about somehow blending the two, but for dessert rather than a typical pasta topping. I checked the 'net for recipes and finally decided to do my own thing, as usual.

This is delicious! Not only is it terrific with fruit, but I can see myself smearing a bit on grilled chicken.

Mint Pesto

Makes about 1 cup

2 cups packed mint leaves
1/2 cup unsalted almonds
1/4 to 1/3 cup honey

Blend the nuts in a food processor until well chopped and add the mint. Continue blending and add the honey in a thin stream until a paste forms. When finished, keep in the refrigerator and use within 2 days for best flavor.

The fun part about this is that you can change the mint variety and nut type to almost anything. Macadamias, cashews and the usual pine nuts are all good choices. Chocolate, lemon bergamot and pineapple are just three of many varieties of mint available, as well.

A good nursery will be able to point you in the right direction for growing your own mint, and Mountain Valley Growers is a good place to start your online search.