Pesto is one of the best super-flavorful sauces. The easiest sauce ever: there’s no need to cook, just blend a few fresh ingredients and turn your plain pasta into something good.
Good things don’t get much quicker than this.
I love the traditional basil pesto, zucchini pesto, sun dried tomato pesto… and what about mint?
You might think mint is overpowering, a dominant flavor too punchy for a pasta dish. I thought the same until I tasted it!
Surprisingly, the intense flavor of mint blends with the other ingredients perfectly and you end up with a refreshing, vibrant and balanced mint pesto with a hint of lemon, delicious to dress your spaghetti, soups, salads or potatoes with. This mint pesto sauce goes so well with so many things!
What you need for this recipe:
- Fresh mint leaves
- Extra virgin olive oil, salt
- Parmesan cheese (optional)
And a blender…
Making a pesto is not rocket science, so feel free about the quantities you use. You can add more almonds or more garlic if you like, or you can swap parmesan with feta cheese. Just make sure to blend all the ingredients with enough olive oil to achieve a loose consistency.
Blend it, taste it, add seasoning and blend again. By the time your pasta is cooked your pesto is done.
MINT AND ALMOND PESTO
- 1 cup fresh mint leaves
- 1/4 cup almonds
- 1/2 cup extra virgin olive oil (or more to taste)
- 1/3 lemon, zest and juice
- 1/4 cup parmesan cheese, diced
- 1 Garlic clove, sliced
- 1/4 tsp salt (to taste)
- Pick the leaves from the mint and add to the food processor, along with the garlic, almonds, olive oil, lemon juice and zest.
- Season with salt and freshly ground pepper and blitz to a smooth paste.Taste it and season again according to your taste.
- Stir in additional olive oil for texture if you prefer a more liquid pesto for drizzling.
- Serve as a sauce, condiment for spaghetti or dressing.