Pine Nut Relish
Lori Callan
This is from “Fine Cooking” magazine. Serve with lamb chops.
ingredients
- 1 cup fresh mint leaves, coarsely chopped
- 1/2 cup golden raisins, plumped in hot water for at least 10 minutes and drained
- 1/2 cup pine nuts, toasted
- 2 to 3 cloves garlic, minced (about 2 tsp.)
- Finely grated zest of 1 lemon
- 1 1/2 tsp fresh lemon juice
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
directions
In a small bowl, combine the mint, raisins, pine nuts, garlic, lemon zest, and lemon juice. Stir in 1/4 cup of the olive oil and season to taste with salt and pepper.
Source: Lori Callan
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