I keep a small container herb garden on my back deck, just outside my kitchen door. Not that it’s the north 40, but my ‘real’ garden is a bit of a farther hike, so it’s nice to have the herbs I use frequently in easy reach. During the fall and winter months, when the tender herbs like basil succumb to the weather, I plant lettuce and kale in some of the pots.
I swear, the mint plant in my ‘herb garden’ went from winter hibernation to full-on crazy steroid-like production in the matter of a few days. No doubt it was celebrating the end of ‘the.longest.winter.ever’ like the rest of us. It was out of the need to ‘tame the mint’ that this recipe was born.
The recipe further developed when my daughter, who runs some grocery shopping errands for me, came home with some great looking zucchini from Trader Joe’s. She loves zucchini, especially when we ‘spiralize‘ them with our handy Spiralizer into zucchini noodles. It was a recipe kismet.
The addition of asparagus and pea shoots to our zucchini noodles further helped this meal earn the title of ‘A huge plate of Spring’.
For the Mint Pesto
For the Pesto
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Until next time,