Mint Pesto

Ingredients

Preparation

  1. 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.
  2. Add a few handfuls of leaves to the food processor & process til it starts to blend up a bit.
  3. Add some pumpkin seed oil, alternating with olive oil for taste.
  4. Coarsely chopp 2 serrano chiles and add to food processor with more mint leaves.
  5. Coarsely chop 3-6 cloves garlic, add to food processor with more mint leaves.
  6. Add juice from 2 limes and more mint leaves.
  7. Add sea salt and 2 tb agave syrup and rest of mint leaves.
  8. Process the heck out of this til it‘s smooth - add water or veg broth to thin it out if necessary.
  9. 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.
  10. This pesto is great on pasta, mixed into potatoes and everything. Plenty of mint, so plenty of opportunities to experiment!
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