Mint-Pomegranate Pesto

1 cup [30 g] chopped fresh mint
1/3 cup [55 g] pomegranate seeds
1 Tbsp minced shallot
1 cup [240 ml] extra-virgin olive oil
1 Tbsp pomegranate molasses
2 Tbsp freshly grated Parmesan cheese
1 tsp finely grated lime zest, plus 1 Tbsp fresh lime juice
1 garlic clove
Kosher salt

In a small bowl, combine the mint, pomegranate seeds, shallot, olive oil, pomegranate molasses, Parmesan, and lime zest. Using a Microplane grater, grate the garlic into the mixture, stir to combine, and season with salt. Allow to stand at room temperature for about 30 minutes.

Store in an airtight container in the refrigerator for up to 2 days. Bring to room temperature, and stir in the lime juice just before serving.

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