This mint pesto is the star of this post, combining a few flavors that pair well with middle eastern flavors like the chickpea dish featuring za'atar. The mint pesto includes dairy and has a touch of sweetness from the yogurt.
Other ideas to pair with the mint pesto
Roasted Potatoes or Sweet Potatoes
Chicken- https://www.lemonpantry.com/post/chicken-shawarma , https://www.lemonpantry.com/post/middle-eastern-spiced-chicken
Lamb dishes (chops or rack of lamb)
Beef Kabobs
Eggplant, squash, zucchini
Ingredients
Mint Pesto
Pine Nuts - 2 Tbsp
Mint - 0.5 oz (remove stems)
1 Tbsp Olive Oil
1 Tbsp Yogurt
1 Tbsp Lemon
1 Tsp Salt
1/2 Tsp Cumin
Black Pepper - pinch
1 Tsp Sumac
Chickpea Dish
Chickpeas - cooked (15 oz, or 1 can)
Za'atar - 2 Tbsp
Olive Oil - 2 Tbsp
Pine Nuts - 1 Tsp
Steps
Mint Pesto
In a powerful food processor or blender, add the pine nuts first, and pulse them until they're fully ground. Then add the olive oil, lemon, yogurt and mint and blend again. (stop/repeat while pushing the blended ingredients down the sides into the blades). Add a touch water if it's not fully emulsifying. Finally, add salt, black pepper and cumin to taste, blend again. Top with sumac.
Chickpeas
Start with already cooked chickpeas (if not cooked, follow instructions in the package, usually soaking for 8hours and boiling for 2.5hrs in baking soda)
In a non stick pan or skillet set to medium heat - add the chickpeas and 1 teaspoon of Olive oil.
Add Salt, 2 Tbsp Za'atar and the pine nuts.
Saute for about 5 minutes until slightly browned.
Remove and serve with mint pesto.
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