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Cooking + Entertaining

Mint pesto: the recipe for a fresh and fragrant sauce

Mint pesto: the recipe for a fresh and fragrant sauce

Ingredients

Extra virgin olive oil

He mint pesto it’s a salsa with a fresh taste that can be used to season pasta, to accompany meat or fish, but also surprisingly with desserts. It is a variant of Genoese pesto, with an incomparable taste balsamic fragrance: whatever dish you are preparing, this pesto will delicately enhance it. To recreate its irresistible flavor and enveloping fragrance, a few ingredients and a few minutes of preparation are enough: fresh mint, pine nuts, extra virgin olive oil, salt and pepper. The result is a creamy pesto and bright green in color, excellent to combine with starters with fish, such as pasta with prawns, or with roast veal baked in the oven.

For best results, be sure to use mint leaves fresh and fragrant. Mint pesto can also be made with some variations: in addition to pine nuts, you can add walnuts, almonds or pistachios. For a more pronounced taste, you can add a clove of garlic, pecorino or grated parmesan. The cheese will make the pesto thicker and fluffier. If you want a more delicate taste, reduce the mint and add a few basil leaves and fresh spinach.

Find out how to prepare it by following the step-by-step procedure and tips. Also try the zucchini pesto and arugula pesto.

How to make mint pesto

Put the sprigs of mint in a bowl and wash them thoroughly 1.

Dry them by laying them on a towel 2.

browse twigs 3.

Start preparing the ingredients 4.

Put the mint leaves in the food processor 5.

Mix the pine nuts 6.

Add a few peppercorns and start blending seven.

Pour the oil 8 and blend for a few seconds.

Add half a teaspoon of salt 9.

Keep blending for a few minutes until you have a creamy but grainy consistency. ten.

Pour the pesto into a jar 11 and refrigerate until use.

storage

The pesto can be stored in the refrigerator, in a glass jar with a lid, to one, two days making sure to cover the surface with more oil. You can also freeze it in the freezer divided into small doses, occasionally thawing the amount needed.

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