|Mint Pesto for Lamb
2 tablespoons olive oil
2 cloves garlic, peeled
1 cups fresh mint leaves, cleaned and stemmed
1/3 cups pecans
1/4 cups olive oil
3 TBS grated Parmigiano-Reggiano cheese
Combine olive oil and garlic cloves in a food processor; puree until smooth. Add mint, pecans, olive oil and cheese. Blend just until combined. Refrigerate until ready to use. Makes about 3/4 cup.