Recipe - Fresh Mint Paste (Mf)

2 cup Packed fresh mint leaves
1 Scallions; thinly cut or sliced up (up
to 2)
1/3 cup Extra virgin olive oil
optional addition
Grated lemon zest and juice
One fourth cup Ground blanched almonds
Salt and pepper

Rinse mint leaves and pat dry. In a food processor, puree mint with
scallions until coarsely chopped. While the processor is running, slowly
drizzle in the oil and process until finely pureed. Season to taste with
salt and pepper. Fold in grated lemon zest and juice to taste. Add almonds
or not, as you wish (you can also do this at the last minute)

Yield: About 1 cup

USES: A mint puree is delicious in chicken salads or chicken and grain
salads.

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

MC Format by Gail Shermeyer 4paws@netrax.net.

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6628 Posted to MCRecipe Digest
V1 #717 by 4paws@netrax.net (ShermeyerGail) on Aug 03, 1997