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Dessert Pesto




Source of Recipe


KSL
Dessert Pesto

http://media.bonnint.net/slc/2493/249326/24932672.JPG?filter=hl5

* (Yields 1 Cup)
* 1/2 c. Sugar
* 1/2 c. Water
* 2 c. packed Mint leaves
* 1/2 c. slivered almonds
* 1 T. Honey
* Pinch of Salt, to taste

Method:

1. Combine sugar and water in a small saucepan, heating until sugar just dissolves. No need to actually bring to a boil. Set aside to cool. Makes about 3/4 cup of simple syrup

2. In a food processor combine mint and almonds until finely chopped

3. Drizzle in syrup and honey until a paste forms, add water if a thinner consistency is desired.

4. Stores in fridge for 3 days, or freeze for 3 months

For more recipes from Food Blogger, Sarah Fox, visit www.zula'scafe.com