Mint and Dried Currant Pesto Recipe
By Published: June 1, 2016
- Yield: 1 cup
Ingredients
- 3 tablespoons dried currants or golden raisins
- 3 tablespoons dry white wine or water
- 2/3 cup fresh flat parsley leaves
- 1/2 cup fresh mint leaves
- 1 large clove garlic peeled
- 1/4 cup chopped pecans
- 1/4 cup grated Parmesan cheese
- 1/3 cup olive oil
- fresh figs cut in half
Instructions
- Place the currants or raisins in a small bowl and cover with the wine or water. Set aside for 15 minutes. Drain and transfer to a food processor with the remaining ingredients. Process until blended but not smooth. Use right away as a spread on fresh fig halves or refrigerate and use the following day.
