Fresh Mint Paste (Mf)
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INGREDIENTS
- optional addition
- 2 c Packed fresh mint leaves
- Grated lemon zest and juice
- 1/4 c Ground blanched almonds
- 1/3 c Extra Virgin Olive Oil
- 1 Scallions; thinly sliced (up
- Salt and pepper
INSTRUCTIONS
Rinse mint leaves and pat dry. In a food processor, puree mint with scallions until coarsely chopped. While the processor is running, slowly drizzle in the oil and process until finely pureed. Season to taste with salt and pepper. Fold in grated lemon zest and juice to taste. Add almonds or not, as you wish (you can also do this at the last minute) Yield: About 1 cup USES: A mint puree is delicious in chicken salads or chicken and grain salads. Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by Gail Shermeyer <4paws@netrax.net>. Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6628 Posted to MC-Recipe Digest V1 #717 by 4paws@netrax.net (Shermeyer-Gail) on Aug 03, 1997
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (194g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 829 | ||
| Calories from Fat: 778 (94%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 86.5g | 115 % | |
| Saturated Fat 10.8g | 54 % | |
| Monounsaturated Fat 61.1g | ||
| Polyunsanturated Fat 11.8g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 170.2mg | 6 % | |
| Potassium 515.3mg | 14 % | |
| Total Carbohydrate 9.6g | 3 % | |
| Dietary Fiber 5.2g | 21 % | |
| Sugars, other 4.4g | ||
| Protein 10.8g | 15 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 829
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