Dessert Pesto

Dessert Pesto
(Yields 1 Cup)
1/2 c. Sugar
1/2 c. Water
2 c. packed Mint leaves
1/2 c. slivered almonds
1 T. Honey
Pinch of Salt, to taste

1. Combine sugar and water in a small saucepan, heating until sugar just dissolves. No
need to actually bring to a boil. Set aside to cool. Makes about 3/4 cup of simple syrup

2. In a food processor combine mint and almonds until finely chopped

3. Drizzle in syrup and honey until a paste forms, add water if a thinner consistency is

4. Stores in fridge for 3 days, or freeze for 3 months

For more recipes from Food Blogger, Sarah Fox, visit www.zula’

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