New Potatoes with 5-Minute Mint Pesto
Make 5-Minute Mint Pesto to perk up new spring potatoes, pasta, turkey sandwiches and even scrambled eggs.
Mint is a powerhouse of flavor, so in this recipe, it's balanced by fresh parsley and tangy, salty Parmesan cheese. I like my pesto chunky, so this version uses less oil than most — and lots of herbs. You can find the recipe over at Food Network's Healthy Eats blog.
You can also learn why the more flavor a green plant has the stronger its antioxidant content (think peppery arugula, bold Brussels sprouts and strong herbs like mint!) Head on over to check out my recipe for New Potatoes with 5-Minute Pesto.
Do you use mint for cooking or just for cocktails?
Never used mint in pesto sounds delicious!
You will love it Cindy. And you will never be without it if you plant it - as I said, it grows REALLY well even if you have a black thumb!
I've got mint in the fridge and potatoes in the pantry…can't wait to give the dish a try. It sounds like a great summer side for a barbecue.
I served it with BBQed burgers over Memorial Day - and got lots of compliments - even from my mother in law - who ONLY makes mayo-potato-salad!