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From the Foodcourt column, Weekend magazine.
- Ready In:
- Add oil to the pounded mint leaves, a little at a time, until all the oil is used.
- Mix well.
- Pour into a glass bottle and seal it tightly.
- Turn the bottle upside down once every 2 days for until 2 weeks.
- Use after 2 weeks.
- Use in tomato mozarella salad and stir-fries.
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What a fun way to use up some extra fresh mint. So far I have made a lemon mint vinagrette to put on an orzo salad with feta cheese, cherry tomatoes, mint, purple onions and cucumber. It turned out great. The rest of the oil is sitting in a pretty little green glass bottle that I found, waiting for another dish to be used in. Thank you so much for this recipe. I'll be making it again.Reply