Bo Friberg

Mint Pesto

Preparation info
  • Yield:

    1 cup

    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ingredients

  • 2½ ounces (70 g) fresh mint leaves, without stems
  • 2 ounces (55

Method

  1. Place the mint leaves and the almonds in a food processor with the metal blade. Process on and off until the mixture is pureed.
  2. With the machine running, add enough simple syrup to make a loose paste. The pesto should be used immediately. If necessary, it may be stored in the refrigerator for several days; however, the outside will oxidize and turn dark and sho