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Mint and parsley pesto served with watermelon and challah baguette

A few months ago I did a piece for Buzzfeed on nonconformist pestos and included a recipe for a vegan mint pesto (by the one and only Martha Stewart). It took me a while to find my own inspiration and need for a mint pesto, but it finally came in the form of watermelon and challah baguettes.

These little bites are fancy as hell. Lately I’ve been all about delicate plating, and it’s always fun to present a dish that’s interesting and unique. No matter if you’re serving brunch to ten of your closest friends, or just hanging out with your dog, cat, and boyfriend David on a random night after work.


Parmesan cheese
Olive oil
Black pepper
Kosher salt
Baguette slices


1. Grab a handful of mint and parsley. Rinse it and set aside.


2. Heat up a pan full of salted water, drop the herbs into the water and blanch them for about 20 seconds. Remove and immediately submerge in ice water.

3. Dry herbs in a salad spinner or with paper towels. Just be sure that you remove as much of the water as possible.

4. Pulse walnuts in a food processor, then add cheese, herbs, black pepper and kosher salt. Pulse until broken up.

5. Open the food processor and push down the sides with a rubber spatula. Add a few tablespoons of olive oil, then cover, and pulse while adding enough oil to get a nice consistency.

Transfer pesto to a smaller container then cover with a thin layer of olive oil.

6. Slice watermelon into thin flat squares.

Serve baguettes with watermelon and a dollop of pesto.

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