Total Time
45mins
Prep 30 mins
Cook 15 mins

source: Michel Chiarello, Fog City Diner, San Francisco printed in the San Jose Mercury News, 3/4/1987

Directions

  1. In a food processor, mince the garlic. Add the basil until very fine. Pour in the olive oil in a steady stream, then add the cheese and process for 30 seconds. Set aside.
  2. Combine mint, wine and sugar in a sauce pan. simmer, uncovered until the mixture becomes syrupy and coats the back of a spoon -- about 7 0r 8 minutes. Strain through a fine strainer and cool.
  3. When the mint extraction is room temperature, add it to the pesto to desired sweetness. Grill lamb chops medium-rare and serve with about a teaspoon of the mint pesto spooned over each.
  4. Serve the pesto in a bowl to use on the side.

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