Mint-Pomegranate Pesto
By Darcie Ellyne, MS RDN CDE IFNCP (GI Nutritionist, Certified Diabetes Educator, Integrative & Functional Nutrition Certified Practitioner)
This recipe is adapted from the cookbooks of two of my favorite restaurants: Zuni Café in San Francisco, California and Gjelina in Venice, California. This flavorful pesto is the perfect topping for our Grilled Kabocha Squash, and combined, they make a delightful side dish for Thanksgiving.
Pomegranates are one of my favorite seasonal holiday favorites. Not only do pomegranates taste delicious, they are beautiful in appearance and are immensely healthy. Pomegranates contain powerful plant compounds, some of which have potent medicinal properties.
YIELD: MAKES 1½ CUPS (300 GRAMS)
Ingredients
1 cup (30 g) fresh mint, chopped
⅓ cup (55 g) pomegranate seeds
1 tbsp shallot, minced
1 cup (240 ml) extra-virgin olive oil
1 tbsp pomegranate molasses*
2 tbsp freshly grated Parmesan cheese (substitute 2 Tbsp of finely chopped pine nuts for dairy-free option)
1 tbsp fresh lime juice
1 tsp lime zest, finely grated
1 garlic clove
Kosher salt
*Pomegranate molasses can be found in Middle Eastern markets. It adds sweetness to the pesto and balances the acidity.
Preparation
In a small bowl, combine the mint, pomegranate seeds, shallot, olive oil, pomegranate molasses, Parmesan and lime zest.
Use a Microplane grater to grate the garlic into the mixture, stirring to combine.
Season with salt.
Allow to stand at room temperature for about 30 minutes.
Stir in lime juice just before serving. (Don’t add the lime juice until just before serving to prevent it from discoloring the mint.)
Make ahead: Do not add lime juice to hold. You may store in an airtight container in the refrigerator for up to 2 days. Bring the Pomegranate Pesto to room temperature (do not heat), and stir in the lime juice just before serving.
Adapted from Gjelina: Cooking from Venice, California by Travis Lett
