Spain restored my mind, body, soul and tastebuds. In hot climates, I crave cooling fruits and vegetables, which is why nature harvests watery fruits like melons and peaches during the summer. During the warmer months, I crave frseh, light and airy foods.
With plenty of leftover mint and parsley in my refrigerator, I made a different type of pesto.
I went "grocery" shopping in my cabinets and used whatever I had leftover.
When making pesto, basil would be my preferred herb. I escaped my comfort zone and surprisingly, this pesto ignites the flavors (and memories) of the Mediterranean.
The beautiful and bold shade of green looks similar to the bright-colored summer leaves. Fresh. Alive. And real - I can't imagine eating bottled pesto ever again. Fresh herbs, specifically mint, helps cool things down in the hot summer months.
Eating this pesto on noodles solo, fires up the distinct flavors. In every bite, I tasted a hint of garlic, followed by the cooling taste of lemon and mint. I also enjoyed the pesto pasta with lightly sauteed sugar plum tomatoes. Sweet and colorful, the pasta fuses savory and sweet flavors.
Pesto is one of the easiest things to make and since herbs are sold in large bushels, here is one way to use up all that leftover parsley sitting in the fridge. Have a great Fourth of July weekend!
How to Make Parsley Mint Pesto
Prep Time: 5 minutes
Makes 3/4-1 cup
1.5 cup parsley
1/2 cup mint
1/3 cup olive oil
1/3 cup walnuts
1/2 lemon, juiced
3 garlic cloves
1/4 tsp salt
pinch of pepper
Place all the ingredients into a blender and mix until smooth.
Elizabeth Rae Kovar M.A. is Author of her memoir, Finding Om and is a Fitness Trainer, Yogi, Reiki Master, Presenter and Lover of Life. To view her portfolio please visit www.elizabethkovar.com