Between Abe’s trip to China and our latest adventures in Taiwan, we’ve got a lot of stellar tea in the pantry. I’ve been trying to figure out different mint recipes other than just using them as a garnish. First up, I’m brewing up batches of THE BEST mint iced tea by combining 4 Tablespoons loose tea leaves with 4 cups of hot water.
Let it steep for a few minutes, then pour out to remove most of the caffeine. Add more hot water, fresh mint leaves and sit for 5 or more minutes, depending on how dark you like it, then strain and refrigerate, or serve immediately over many, many ice cubes.
With the leftover mint I made pesto – grab 3 handfuls, some Chili Lime Peanuts, about 1/3 cup Olive Oil, the zest/juice of a large lemon, and blend with splashes of water until it reaches the desired consistency. It tastes good on thick toasted bread + tomato, but especially nice with pasta, corn, and lima beans.