Backyard Mint Pesto Salad

No herb is more invasive, annoying & a garden headache than mint ...yet I can't seem to get enough. Sure, it's taking over my backyard, but that fresh crisp taste makes even water taste just a little better! If you do plant it make sure you put it in a coffee tin (or container) & then into the ground - otherwise you will have mint growing out of your ears. My suggestion is to use a pot or container on your patio.

Although I call this recipe a "pesto" it can be used as a light dressing on salads, fruit, fish, as a marinate or even a dipping sauce. It is fresh, light and refreshing - perfect for summer days.

Backyard Mint Pesto
1 cup washed & dried mint leaves (fairly densely packed)
1-2 tablespoon olive oil
1 tablespoon water
2 teaspoons honey (* agave for vegans)
1/2 tablespoon lemon zest (no juice!)
1/4 cup almond milk (regular or vanilla)
a sprinkle of sea salt

* you can add more almond milk if needed or more mint for more punch.

Using a handheld blender (or a regular blender) mix all of the above until smooth. I like to toss a fruit salad (2 apples, 2 peaches, some berries or grapes) and top with pistachios. You can also use as a dressing on a green salad & top with a simple salt & pepper grilled shrimp - delicious!!!

Pair with a light chilled white wine & some good music & you have yourself an "al fresco" paradise! Enjoy!