Pesto is a brilliant invention, and not just because it’s so good. Sometimes, herb plants have a way of getting out of control. Especially mint. It’s an incredibly aggressive plant. I have some growing in my Aerogarden, and it grew so much that the roots went right through the filter & started to clog the pump and the outflows. So I cut it way back, & then had to figure out what to do with it all. Pesto is the perfect solution! And it goes perfectly with Herbed Rack of Lamb With Beets. There’s way more mint in the ingredient picture than I needed, even for pesto. I just made enough for the two of us this time, and may end up drying the rest for tea. You’ll find a printer-friendly version of the recipe at the bottom of this page.

Ingredients:

1 cup loosely packed fresh mint leaves

1 garlic clove

2 walnut halves

¼ kosher salt

1 tsp extra-virgin olive oil

1 Tbsp grated fresh Parmesan

Preparation:

1.) Place mint, garlic, salt, and walnuts in the bowl of a food processor, and process until finely chopped.

2.) Add the oil, and process until well blended.

3.) Add the cheese, and process until just blended.