Mint overload? Cool new ways to use it

1. Make a Sicilian-Inspired Pesto by processing 1½ cups mint, ¼ cup sundried tomatoes, ¼ cup Parmigiano Reggiano cheese, ¼ cup blanched almonds, 2 garlic cloves, and ⅓ cup olive oil. Toss with pasta or spoon onto grilled fish.
2. In a cocktail shaker, muddle a handful of mint leaves, superfine sugar, and pitted fresh (or frozen and thawed) cherries with a couple of lemon wedges until juicy. Add bourbon and ice. Cover and shake well. Strain into a glass filled with ice for a Cherry Bourbon Smash (pictured).
3. Make a Faux-toush Salad, which is a spin on the classic Middle Eastern fattoush salad made with toasted or fried pita-bread pieces. Here, use store-bought pita chips, halved grape tomatoes, thinly sliced mini cucumbers, and finely chopped mint and parsley. For the dressing, whisk together together 3 tbsp hummus, 1 tbsp lemon juice, ½ tsp sumac, olive oil, and salt. Adjust seasonings to taste.
4. For a Ginger Mint Bellini, puree 3 cups of fresh (or frozen thawed) peach slices with a handful of mint. Strain and use as a base topped off with Prosecco or ginger ale.
5. Mash 3 anchovies and 1 garlic clove into a coarse paste. Whisk together with ¼ cup finely chopped mint, 2 tbsp chopped capers, 2 tbsp olive oil, 2 tbsp red wine vinegar, salt, and black pepper. Adjust seasonings to taste. Serve this Italian Salsa Verde over grilled shrimp or pork chops.

6. Puree a handful of mint, 2 scallions, lemon juice, Dijon mustard, olive oil, and salt. Add just enough water for a runny consistency. Adjust seasonings to taste. Drizzle this Mustardy Herb Dressing over roasted vegetables, pictured.

7. Make a mint-infused simple syrup and stir together with gin, lime juice, and ice. Strain into a chilled coupe for a Southside Cocktail.

8. For Lemon Honey Fruit Salad, whisk together 1 tbsp honey, 2 tsp lemon juice, and 1 tbsp chopped mint. Add 3 cups of diced watermelon, cantaloupe, kiwi, and/or pineapple and toss to combine (pictured). Serve chilled.