Food Recipes Sauces, Condiments and Preserves Pesto Sauce Mint Pesto Be the first to rate & review! Mint and lamb are a classic pairing. Grace Parisi riffs on the match by kneading mint pesto into ground lamb, grilling the patties, then crumbling them into an orzo and feta salad. More Recipes With Mint By Grace Parisi Grace Parisi Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television. Food & Wine's Editorial Guidelines Updated on June 28, 2019 Save Rate PRINT Share Close Photo: © Karen Mordechai Total Time: 10 mins Yield: makes 1/2 cup Cook Mode (Keep screen awake) Ingredients ¾ cup packed mint leaves ¼ cup flat-leaf parsley leaves 2 scallions (thickly sliced) 2 medium garlic cloves ½ teaspoon finely grated lemon zest 2 tablespoons extra-virgin olive oil Salt Directions In a food processor, combine the mint leaves with the parsley, scallions, garlic and lemon zest and pulse until chopped. With the machine on, add the olive oil in a thin stream and process until smooth. Season the pesto with salt. Make Ahead The mint pesto can be refrigerated overnight. Notes Best Uses Toss the pesto with pasta or mix it with soft, fresh goat cheese and spread it on crostini. Brush on lamb chops, chicken, fish, pork, seafood or vegetables after grilling, or serve alongside burgers, sausages or grilled bread. Originally appeared: June 2006 Rate It Print