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I was recently gifted a beautiful edible planter basket full of herbs and lettuces. Since the mint is going crazy, I made some mint pesto and mixed it with cooked quinoa. Topped with pepitas and parmesan, it’s good hot or cold!

Click one of these links for 2 of my Mint Pesto recipes: I have previously made it with pepitas for crostini and with walnuts for potato salad …yum!

By Erin Gleeson for The Forest Feast