Sarah shows us a quick recipe for mint pesto.
You will need mint leaves, sliced almonds, olive oil and salt.
Make mint pesto
Click through to watch this video on pbs.org
How To: Make mint pesto
- Hot
- Latest
-
How To:
Make creamy blue cheese dressing from scratch
-
How To:
Smooth out the lumps in your gravy when cooking
-
How To:
Make pani for Indian pani puri
-
How To:
Make your own garlic butter
-
How To:
Make creme fraiche (sour cream) with two recipes
-
How To:
Make your instant gravy taste like homemade
-
How To:
Thin a soup or sauce
-
How To:
Prepare homemade tartar sauce
-
How To:
Make a southwest sauce
-
How To:
Make Ghee (Clarified Butter)
-
How To:
Make Hummus
-
How To:
Turn store-bought dips into designer party food
-
How To:
Make gravy with roux
-
How To:
Make tart and tangy southern-style tartar sauce
-
How To:
Peel, roast and blend tomatillos into a quick salsa
-
How To:
Make jerk BBQ sauce
-
How To:
Make Santa Maria style salsa
-
How To:
Make gravy with a quick and easy recipe
-
How To:
Make a basic bechamel sauce with Bon Appetite
-
How To:
Make a delicious homemade tartar sauce perfect for fried seafood
-
How To:
Make creamy blue cheese dressing from scratch
-
How To:
Smooth out the lumps in your gravy when cooking
-
How To:
Make pani for Indian pani puri
-
How To:
Make your own garlic butter
-
How To:
Make creme fraiche (sour cream) with two recipes
-
How To:
Make your instant gravy taste like homemade
-
How To:
Thin a soup or sauce
-
How To:
Prepare homemade tartar sauce
-
How To:
Make Ghee (Clarified Butter)
-
How To:
Make Hummus
-
How To:
Make a southwest sauce
-
How To:
Turn store-bought dips into designer party food
-
How To:
Make gravy with roux
-
How To:
Make tart and tangy southern-style tartar sauce
-
How To:
Make jerk BBQ sauce
-
How To:
Peel, roast and blend tomatillos into a quick salsa
-
How To:
Make gravy with a quick and easy recipe
-
How To:
Make a delicious homemade tartar sauce perfect for fried seafood
-
How To:
Make Santa Maria style salsa
-
How To:
Make a basic bechamel sauce with Bon Appetite
Be the First to Comment
Share Your Thoughts