De Ma Cuisine

Vinegar Archive



December 2014



How to Make Pesto – Part 3 – Mint Pesto

Written by , Posted in Condiments, Dairy-Free, Fruit, Gluten Free, Herbs, How To, Quick and Easy, Sauces, Vegan, Vegetables, Vegetarian


It’s time for another pesto installment. I still can’t believe that I hadn’t made pesto before I tried my hand at Basil Pesto, the more traditional pesto. Then came the Kale Pesto, a bright, green tasting treasure.

But, recently, I’ve been loving mint. I love mint so much that I stuck a few sprigs in some dirt to see if they’d grow.

They did!

I have more mint growing outside than I know what to do with. And I’m fine with that.


I thought I’d highlight the cool mint flavor with just a few ingredients. No nuts or cheese this time. Just some lemon, garlic, balsamic vinegar, salt, and olive oil. (But, if you wanted to add nuts, almonds, pine nuts, pistachios, or cashews would be a great choice.)



Since I have a tiny food processor-like attachment to my hand blender, I just put everything in at the same time and blend. You could also stream the olive oil in as you blend, if you have a blender or regular food processor. I think it worked just fine the way I did it though.

You could adjust the amount of liquid (or add more mint) if this isn’t thick enough for you. But, I liked the way it turned out.


I have so much pesto in my freezer that I’m going to have to start including it in my weekly menu, every week.

What a problem to have, right?!

I’m going to eat it with a baguette that’s topped with feta. Yes. I’m gonna do that. I’m going to drizzle it over roasted green beans and peas. I might toss it with pasta or rice (hello risotto!), with grilled eggplant, steamed carrots, or fresh tomatoes. I might make it into a salad dressing, add it to hummus, or use it to top soup. Or, like I did today, I may add it to a Greek Pasta Salad that’s got chickpeas, veggies, and feta.


Happy Eating!

Mint Pesto

Prep Time: 5 minutes

Mint Pesto


  • 1 - 1 1/2 C packed mint (about 1 bunch)
  • 1/4 C olive oil
  • 1-2 cloves garlic
  • 1 T lemon juice
  • 1/2 to 1 t lemon zest
  • 1 T balsamic vinegar
  • to taste salt


  1. Blend all ingredients for about 60 seconds. Scrape down the sides of the blender, taste and adjust seasoning if desired, and blend for about 30 seconds more.



August 2011



Walnut Kale and Balsamic Dip

Written by , Posted in Appetizers, Bread, Cheese, Dinner, Gluten Free, Lunch, Main Dishes, Nuts, One Dish Dinners, Quick and Easy, Sauces, Sides, Snacks, Vegetables, Vegetarian


Dinner Tonight – French Bread with Oil, Vinegar and Walnuts
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2
Dinner tonight was fresh baked French Bread, with, I don’t even know what to call the side, not a sauce, just a mixture of yummy foods that go well together. Quick, easy, delicious.
  • 5 T olive oil
  • 1/4 to 1/2 C red onion
  • 2 T balsamic vinegar
  • to taste salt
  • to taste pepper
  • sprinkle nutmeg
  • pinch red pepper flakes
  • 1 clove garlic, chopped
  • 1/4 C chopped walnuts
  • 1/4 to 1/2 C chopped kale (chard, spinach, dandelion or any greens that you have on hand)
  • 1/4 C parmesan cheese
  • 1 loaf French Bread, fresh from the oven (or fresh from the store, warmed in the oven)
  1. Saute the onion in olive oil, balsamic vinegar, salt, pepper, nutmeg, and red pepper flakes, over medium-low heat, until the onion is softening, about 5 minutes.
  2. Add garlic, walnuts and kale, cook about 3 minutes more.
  3. Serve warm, with parmesan cheese sprinkled on top (lots of it!), and scoop the mixture with hot from the oven French bread.
This would be awesome with bacon crumbled into it. (July 22, 2010)

Cooking Light’s French Bread Recipe