Mint Pesto

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INGREDIENTS:
  • 7-8 cups washed mint leaves (no stems)
  • 1/2 - 3/4 cup raw pumpkin seeds
  • 1/2 - 3/4 cup raw almonds
  • 1/2 cup pumpkin seed oil
  • 2-4 T agave syrup
  • 3-6 peeled & coarsely chopped or smashed garlic cloves
  • 2 serrano chiles, seeded & coarsely chopped
  • sea salt, to taste
  • olive oil, as needed


    DIRECTIONS:
    Wash and strip enough good mint leaves to fill your 7 cups Cuisinart chop 1/2 cups raw pumpkin seeds and 1/2 - 3/4 cups raw almonds.
    Add a few handfuls of leaves to the food processor & process til it starts to blend up a bit.
    Add some pumpkin seed oil, alternating with olive oil for taste.
    Coarsely chopp 2 serrano chiles and add to food processor with more mint leaves.
    Coarsely chop 3-6 cloves garlic, add to food processor with more mint leaves.
    Add juice from 2 limes and more mint leaves.
    Add sea salt and 2 tb agave syrup and rest of mint leaves.
    Process the heck out of this til it‘s smooth - add water or veg broth to thin it out if necessary.
    Be sure to tap your storage containers to get out air bubbles, then cover the pesto with a layer of olive oil to help keep it fresh.

    This pesto is great on pasta, mixed into potatoes and everything. Plenty of mint, so plenty of opportunities to experiment!



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