MINT PESTO SEASONING FOR MEATS

Using a food processor, process 3 cloves garlic, 3 cups mint leaves and 1 cup basil leaves. Add 1/4 cup pecans, salt and pepper to taste, and enough oil to form a thick pesto. Taste, and add a pinch of brown sugar if desired. Refrigerate overnight to allow flavors to mellow. Rub all over the lamb or steak 45 minutes before grilling.

Adapted from Civello’s Raviolisimo, Dallas

 

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