Tuesday, March 2

Mint and Dried Currant Pesto

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Mint and Dried Currant Pesto Recipe

By Tammy Algood Published: June 1, 2016

  • Yield: 1 cup



  1. 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.

    About Author

    Tammy Algood develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at talgood@tnelectric.org.

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