Comments on: Minty Fresh

By: jothetartqueen

jothetartqueen — Thu, 02 Aug 2012 07:34:23 +0000

Thanks Hannah..I’ll give it a go when I pick up some fresh mint from the market. Sounds delicious!

By: Hannah (BitterSweet)

Hannah (BitterSweet) — Thu, 02 Aug 2012 00:49:03 +0000

I think it would also be fantastic with tomatoes (fresh or sun-dried), olives, artichoke hearts, maybe corn to continue the summer theme… The list goes on! Of course, peas would be an easy winner, too. :)

By: glutenfreehappytummy

glutenfreehappytummy — Wed, 01 Aug 2012 16:26:48 +0000

wow that sounds incredible! mint pesto! how creative!

By: jothetartqueen

jothetartqueen — Wed, 01 Aug 2012 09:08:23 +0000

The mint pesto sounds really exciting! I can’t really imagine its flavour. I guess I have just got to try it for myself. Just that, the mint in my garden isn’t flowering as well as yours. It’s just a small pot so I think it won’t be enough for a portion of pesto! What do you think will go with this mint pesto for a pasta?

By: Faith

Faith — Wed, 01 Aug 2012 02:41:40 +0000

I don’t have much growing space, but mint is one of the few things I grow (potted) on my balcony. I love how it’s pretty much impossible to kill…perfect for me since I do not have a green thumb, lol! This dish is gorgeous, full of bright flavor…the addition of pomegranate arils was inspired!

By: Juliana

Juliana — Wed, 01 Aug 2012 00:43:56 +0000

What a great idea Hannah, mint pesto…and mix together with pomegranate and Israeli couscous…great great combination…perfect for this Summer weather.
Thanks for this awesome recipe and hope you are having a wonderful week :)

By: Hannah (BitterSweet)

Hannah (BitterSweet) — Wed, 01 Aug 2012 00:09:02 +0000

Hey, I’d venture to guess that most people haven’t heard of green garbanzos, since we’re so conditioned to think of them as either dried or cooked beige beans! Sometimes I can find them fresh at Whole Foods, but they always stock them frozen, too. Not so sure about Trader Joe’s…

As for the hemp/flax oil, I just really like the nutty flavor they add to this recipe. You can of course use olive oil or any other oil you favor instead.

By: Mary

Mary — Tue, 31 Jul 2012 23:28:00 +0000

OK, color me ignorant… I had never heard of the fresh green garbanzo beans. Now that I’ve read your recipe, seen its accompanying photo of the little green garbanzos in the pod, and had my ignorance dispelled by a couple of articles online, I know what they are. I’ll keep my eye out for them at TJ’s or in the Indian grocery. I like your twists on pesto with the sunflower seeds and the super-healthy flax/hemp oil– I’m wondering how the flax or hemp oil affects the flavor? I’ll have to get bold and try it out.

By: narf77

narf77 — Tue, 31 Jul 2012 21:52:44 +0000

Full sun + vegetables = crop…I think I see your problem girl! Veggies are nutrient hungry little sun worshipers and if you don’t give them enough of either (oh yeh… don’t forget that they LOVE to swim about in tonnes of water as well…) they will turn up their toes in disgust. Can you find somewhere sunny in your garden? Maybe make a few raised beds or put some containers onto a sunny patio somewhere? Your food always looks amazing…so much better than my “get some pumpkin, get some potato…get some brussells sprouts and steam them, put in bowl EAT”…I guess that is why you are a natural food writer and I write about dirt and chickens lol ;)

By: Richa

Richa — Tue, 31 Jul 2012 21:06:37 +0000

i am right there with ya.. my strawberries and flowers need a green thumb intervention.. i have some pepper, green onions, thyme and lottttsssaaa miiintttt!
this pesto is calls for a harvest :)