Mint Pesto for Spaghettini © llizard aka ejm 2000,2001,2002

Ingredients

2 c. fresh mint leaves
2 sprigs parsley
3 sprigs lemon verbena
¼ c. olive oil
2 cloves garlic
¼ c. toasted pecans (or almonds)
1 lemon, juice and zest
salt & pepper
¼ tsp sugar

Preparation

1. Wash and dry the mint, parsley, lemon verbena leaves well and put in a blender. Add oil, garlic. Blend til chopped very finely.
   
   
2. Add ¾ of the pecans, salt, pepper, sugar and lemon juice and blend. Taste. If it is too acidic, add a little more sugar.
   
   
3. Toss with hot spaghettini (or your favourite pasta), the rest of the pecans and grilled shrimp or chicken. Garnish with mint sprigs and lemon zest. Snow peas or snap peas go very well with this dish.
   
   

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