November 16th, 2007

Mint And Hazelnut Pesto

From Paul in Colorado
Mint and Hazelnut Pesto
Makes about ¾ – 1 Cup Pesto

1 C. (Packed) Fresh Mint Leaves
½ C. Toasted Hazelnuts
½ C. Olive Oil
¼ C. Fresh Lemon Juice
3 Garlic Cloves, peeled and crushed
1 tsp. Black Pepper
1 tsp. Salt

Combine all ingredients, except olive oil, in a food processor or
blender and process until finely chopped.  Turn processor off, and
scrape down mixture from sides of processor bowl.  Turn processor
on, and while its running add the olive oil in a slow stream through
the feed tube, until all oil is incorporated with the mint mixture.
Turn off processor; add additional salt and pepper to taste, if
necessary, before serving.

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