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Mint Pecan Pesto Recipe From Southern Lights Bistro

1:15 AM, Jun 9, 2013   |    comments
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Faith Abubey and Ed Matthews learn how to make Mint Pecan Pesto with a chef from Greensboro's Southern Lights Bistro.

Mint Pecan Pesto

1 oz Fresh Mint

1 oz Fresh Spinach

6 Cloves of Garlic

1/2 cup Chopped Pecans

1/2 tsp Kosher Salt

1/2 tsp Black Pepper

3 oz Olive Oil


Combine all ingredients in food processor until smooth (about 1 minute).

Honey Mint Pesto sauce for the ice cream is 1 teaspoon pesto and 1 tablespoon Honey.





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