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My pesto portfolio is on the rise. With a solid fondation of basil, cilantro, and arugula already on the market, I saw room for more expansion. Mint seemed like a fitting choice to go with, especially in the context of the upcoming onslaught of Easter lamb.
Out of all of the pestos I've made, I was most worried that this one wouldn't work—mint is an incredibly dominant flavor and the thought of going in with two cups of it seemed like it could easily go overboard. So I was pleasantly surprised that my first shot at the recipe created an incredibly balanced but robust pesto.
Using a Greek influence, I subbed out the parmesan for feta and added a double dose of lemon with juice and zest. This gave the final pesto a great salty and bright flavor that complemented and tempered the fresh mint so it was defining but not overpowering. It would be a great accompaniment to grilled lamb chops or leg of lamb, or even used in a simple pasta salad along with cherry tomatoes.