Yield: Yields 1 cup.
• Spread on toast points and top with slices of smoked salmon.
• Toss with penne, grilled chicken, and grilled pepper strips.
• Serve as a dip with pita chips and chopped fresh parsley.
• Serve with potato salad, as in Warm Roasted Potato Salad with Black Olive & Mint Pesto
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Very tasty and a great way to use a bumper crop of mint, if you have it growing. I found that I prefer lots more mint in this recipe because with only 2 tablespoons, it sits too much in the background for me! Next time, I will bump it up to at least a half a cup and see how that works - also, more shallot. I also increased the olive oil because I was serving it on pasta.
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?