Oil free, nut free, low calorie mint pesto, for every day.
Mint is such an easy herb to grow. Even if you don’t have much time or space, you can grow mint. It grows profusely and requires very little attention. It doesn’t even need much sun. In fact, if it has too much sun the leaves will brown. And if it has too little, it will sit patiently waiting for you to move it, pointing to to where it wants to go.
I have 3 vibrant pots just bursting with mint year round, and they all started from just one tiny plant. If you don’t keep the little fellas contained, they will overtake your garden and your kitchen and you can kiss goodbye to the remote.
If you want to start growing herbs, mint is one of the most versatile to use, and one of the easiest to grow.
Mint Cocktail Transform boring old water into a refreshing, hydrating cocktail: A single sprig of mint, cold sparkling spring water, a slice of lemon or lime and a few ice cubes.
How to use Mint Pesto?
- Toss 1-2 Tablespoons into cooked rice.
- Add 1/4 Cup to yoghurt and use as a dressing.
- Toss 1 Tbs onto steamed vegetables.
- Use it neat as a dip for carrots.
- Use as a marinade for wild salmon or free range chicken.
- Eat with Indian Samosas and Spinach Chapatis.
- Put into toasted cheese sandwiches.
- Serve with veggie or Turkey Burgers.
- Add to Low Calorie Chicken Wraps.
- Marinate Shrimp and then grill.
- 1 Bunch Cilantro
- ½ Cup Fresh Mint
- ½ Small onion
- 6 Cloves Garlic
- 1 Tbs Fresh Ginger
- 1 Jalepeno Pepper - The more seeds you take out, the less heat
- 2 Tbs Lemon Juice
- ¼ Cup Water
- Freshly Ground Sea Salt
- Place everything in the blender until smooth.
- Chill in fridge for up to one week. Make double and freeze.