My husband and I wanted to start an herb garden on the onset of spring, so we did. My enthusiasm was clear—I wanted the benefits of the herbs and I believed Tj would be the sole provider for the plants life. Into week one and somehow I was the only face the little herbs saw each morning for watering (we have to go out of our condo and up another flight of stairs to access our roof top deck). But, a month (or two?) in, we are both now dividing responsibilities and the herbs are thriving. It’s been so rewarding and exciting to see.
And that mint, though. It’s the gold medalist out of all the other herbs growing. Last summer I made a mint pesto to pair with a mozzarella & strawberry side salad. Today, I wanted something more versatile—so I omitted the garlic and used almonds instead of pine nuts.
Mint & Almond Pesto Ingredients:
3 cups fresh mint leaves
1/4 cup organic almonds
3 tbs olive oil
1 lemon, juiced
Salt to taste
Toss all ingredients into a food processor and transition from pulsing to blending (high speed). To thin the pesto, add more olive oil.
Spread on sourdough bread, grilled or broiled. Top with strawberries and blackberries, halved.