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Mint Recipes

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mint

Mint and Parsley Pesto

Ingredients:

1 cup fresh mint leaves
1/2 cup fresh parsley leaves
1 clove garlic
2 tablespoons pine nuts, toasted
2 tablespoons grated Parmesan
3 tablespoons extra-virgin olive oil
Salt and pepper to taste

Instructions:  Coarsely chop all ingredients except oil and salt and pepper in a food processor.  With the food processor still running, pour in the oil.  Season with salt and pepper.

Mint Pineapple Salsa

Ingredients:

1/2 red onion, thinly sliced
1 or 2 serrano chiles, seeded for less heat, if desired, and very thinly sliced
1 small garlic clove, minced
1/2 cup freshly squeezed orange juice (about 2 oranges)
1 tablespoon freshly squeezed lime juice (about 1 lime)
1 pineapple, peeled and chopped into 1/2-inch pieces
1 1/2 teaspoons extra-virgin olive oil
1 cup loosely packed fresh mint leaves

Instructions:  Combine onion, chiles, garlic, orange juice, lime juice, and pineapple.  Stir in the oil.   Leave at room temp for at least 15 minutes or up to 1 hour before serving.  Stir in the mint just before serving. 

Tabouleh

Ingredients:

1 cup bulgur wheat
4 plum tomatoes, finely chopped, with their juice
1 3/4 cups finely chopped fresh flat-leaf parsley
4 green onions, finely chopped
1/4 cup fresh lemon juice
3/4 teaspoon coarse salt
1/4 cup extra-virgin olive oil
Freshly ground pepper
2 tablespoons finely chopped fresh mint

Instructions: Soak the bulgur in cold water for 10-15 minutes. Drain (line a colander with dampened cheesecloth), pressing out as much water as possible. Place in a bowl and fluff with a fork.  Stir in the tomatoes with their juice, parsley, and green onions. Whisk together the lemon juice, salt, oil, and pepper to taste. Toss with the bulgur mixture to coat. Stir the mint in at serving time.

mintjulepFlickrzappowbang

Flickr, zappowbang

Mint Julep

Ingredients:

2 cups water
2 cups white sugar
1/2 cup roughly chopped fresh mint leaves
32 oz. Kentucky bourbon
8 sprigs fresh mint leaves for garnish
Instructions:  Mix together the water, sugar and chopped mint leaves in a small pan. Bring this mixture to a boil over high heat until the sugar is completely dissolved. Let this cool completely.  Strain the mint out of the syrup through a colander,  For each drink, fill a glass with crushed ice and pour in 4 oz. of bourbon and 1/4 cup of the mint syrup.  Garnish with a sprig of mint. 

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