Mint-pomegranate pesto from Gjelina: Cooking from Venice, California (page 48) by Travis Lett

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Notes about this recipe

  • metacritic on January 02, 2022

    I made this twice before with less than ripe pomegranate seeds. I didn't care for it, even as conceptually the dish keeps drawing me back,. It had a bitterness to it that I attributed to the pomegranate. This time I elected to omit the lime zest and juice and found it much better. I can't tell whether finding sweeter pomegranate helped or whether it was the omission I made that yielded a better dish.

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