I love making pesto. Next to hummus, it's probably the most satisfying thing I make with my food processor. It's easy, it freezes well, and there are so many variations. Obviously there is the classic basil pesto. I love making arugula pesto. I came across this light and refreshing version in the March 2004 issue of Bon Appetite.
1/2 cup pine nuts, toasted
3 garlic cloves, peeled
2 tablespoons (packed) feta cheese
2 tablespoons (packed) Parmesan cheese
1 tablespoon coarsely chopped jalapeño chile
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 cups (packed) fresh mint leaves
2 tablespoons fresh lemon juice
1/3 cup extra-virgin olive oil
Combine first 7 ingredients in processor. Using on/off turns, process until mixture is smooth. Add mint leaves and lemon juice; process until smooth, stopping occasionally to scrape down sides of bowl. Gradually add oil and process until mint pesto is smooth and creamy. (Can be made 1 day ahead; cover and refrigerate.)
Makes about 1 cup.
The original recipe called for tossing the pesto with broiled shrimp. I sauteed my shrimp and served them over Sweet Pea Risotto. It should be noted that not all of the pesto would be used with the shrimp. The leftover pesto would be nice tossed with some pasta. It would be fantastic on a pizza, maybe with some grilled zucchini. You could use it with lamb chops or kebobs. Oh the possibilities are endless.