Organic Mint Pesto from the Garden’s Final Basil Crop

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A dusting of snow covers the mint plants in the garden

It’s snowing here in Colorado today, and in anticipation of last night’s hard freeze I picked all the basil. I’ll use it to prepare a fresh variation on pesto sauce enlivened with fresh mint. The pesto freezes well and I portion it into 1/3 cup servings so that we can easily thaw a little to toss with hot linguine, whisk into salad dressing, or spread on a pizza when summertime is a distant memory. Here’s the simple recipe:

Fresh Mint Pesto Recipe

  • 1 1/2 cups loosely packed fresh basil leaves (no stems)
  • 1/4 cup loosely packed mint leaves, no stems
  • 1/4 cup fresh parsley
  • 2 garlic cloves, peeled and crushed
  • 1/4 cup blanched almonds
  • 4 tablespoons grated Parmesan cheese
  • 4 to 6 tablespoons extra virgin olive oil
  • salt and freshly ground black pepper to taste

Put the basil, mint, parsley, garlic and almonds in a food processor. Blend at low speed for a few moments until the ingredients are coarsely chopped. Add the cheese and half of the olive oil and blend again. Scrape the mixture down from the side of the container. Turn the speed to low and trickle in the remaining olive oil while blending. By hand, stir in salt and pepper to taste. Serve with hot cooked pasta, drizzled on pizza, with meats, and more. Makes 1 cup.

If you like pesto sauce, you might also enjoy this recipe with directions to make a pizza from scratch.

Hugs,

The signature for Eliza Cross

About Eliza Cross

Eliza Cross is a full-time writer and the author of a dozen books about food and home design. She has been blogging about simplicity and sustainable living since 2006.

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