Pine Nut Mix
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Credit: Ris Lacoste, Chef/Owner, RIS, Washington, D.C.
The National Culinary Review, April 2012
1 cup pine nuts, toasted until golden
Zest of 1 lemon
2 shallots, finely diced
2 garlic cloves, roasted, minced
1 T. coarsely chopped fresh Italian parsley
1 T. coarsely chopped fresh mint
Salt and freshly cracked black pepper, to taste
Extra virgin olive oil
Method: In bowl, combine pine nuts, lemon zest, shallots, garlic, parsley, mint, salt and pepper; add oil just to cover.
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