One of the great things about growing an indoor herb garden is the wonderful scents that waft into your living space. When I walk past my window sill in the kitchen, the mint plant always smells especially fresh. Our good friends at Bonnie Plants remind us that mint likes to creep into other plants’ growing space. They recommend planting mint in a small plastic pot right into the soil. If you rotate the plant every couple of weeks, you’ll keep the mint contained and your surrounding plants healthy. And, I promise you will not regret its minty aromas.
When you’re ready to use the mint, try this zesty pesto recipe. Mix in with pasta or serve with lamb for a delicious dinner…from garden to table!
What you’ll need…
1 cup loosely packed fresh mint leaves
1 cup loosely packed fresh flat-leaf parsley
2 tablespoons blanched almonds, toasted and chopped
1 clove garlic, smashed
1/3-1/2 cup olive oil
Salt and pepper
1. Place all ingredients in a blender or food processor and blend until smooth.
2. Season with salt and pepper.