Mint Pesto

Scott Mason, executive chef at Ketchum Grill in Ketchum, Idaho, especially likes mint with lamb and makes this mint pesto to flavor it. He also makes a mango and mint salsa for chicken, a tomato and mint salad, and an apple and mint salad. My Favorite Herb

Photo by Nathalie Jolie on unsplash

½ cup grapefruit juice
1 clove garlic
1 cup mint leaves
⅛ cup freshly grated Parmesan cheese
⅛ cup toasted pine nuts
1 tablespoon cornstarch
¼ cup extra virgin olive oil
Kosher salt

In a food processor fitted with a sharp cutting blade, process the garlic, mint, cheese, and pine nuts until smooth.

Scrape the sides of the processor, and process again.

Transfer the pine nut mixture to a storage container, and stir in the olive oil and a pinch of salt.

Yield: about ¾ cup