a $2 bunch of mint yields at least 3 different applications (and then some)
While gathering ingredients for some homemade summer rolls (another story unto itself, I suppose,) I procured the most seemingly innocent bunch of fresh mint at my local market. When I got it home, I unpacked the bunch for washing and discovered this tiny looking bunch ended up being about 10 cups worth.
As I really only needed about 2-3 sprigs for the summer rolls we were making for the next few nights, that means I had the rest of the bunch to use up. My first thought was for a basic mint pesto (throw in some walnuts, a little oil, some citrus and whizz it up) but then my mind immediately went to a more obvious pairing (and one which I already had everything I needed in the pantry) – pea and mint dip. Dip chips, vegetables, a spoon. This stuff is way tasty and will go fast.
Pea & Mint Dip
makes about 2 cups
- 10 oz. frozen peas
- 1/2 c. packed mint leaves
- 1 tbsp. olive oil
- splash or two of water
- microwave the peas or about 60-90 seconds till they’re just barely warm and thawed
- add everything in a blender (or use a hand-blender) and salt to season and blend. Add just enough water to help with blending and to get the right consistency. The resulting dip should be smooth and of hummus consistency.
Mint Sugar
- fresh mint leaves
- sugar
- pack a food processor with fresh mint, top off with sugar and process till mint is well distributed in the sugar.
Mint Extract
- 1/2 c. packed fresh mint leaves
- 1 c. vodka (or any other alcohol you’ve got laying around)
- pack the mint leaves into a clean glass jar.
- cover with the alcohol and let it steep for a few weeks.