This Mint Pesto is a vibrant and aromatic sauce that's ready in just 10 minutes! A delightful blend of fresh mint and parsley leaves, combined with the nuttiness of pine nuts and the richness of Parmesan cheese, this pesto is a versatile addition to any meal. Whether you're drizzling it over pasta, spreading it on a sandwich, or using it as a dip, it's a quick and easy way to elevate your dishes. The lemon juice adds a zesty kick, making it a refreshing choice for all seasons.
How to prepare Mint Pesto
INGREDIENTS
For the pesto:
- 2 cups fresh mint leaves, packed
- 1 cup fresh parsley leaves, packed
- 1/2 cup Parmesan cheese, grated
- 1/3 cup pine nuts
- 1 garlic clove, peeled
- 1/2 cup extra virgin olive oil
- Salt, to taste
- Black pepper, to taste
- Juice of 1 lemon
INSTRUCTIONS
- Prepare the Ingredients: Wash the fresh mint and parsley leaves. Grate the Parmesan cheese and peel the garlic cloves.
- Toast the Pine Nuts: In a dry skillet over medium heat, toast the pine nuts until golden brown. Be careful not to burn them.
- Blend the Ingredients: In a food processor, combine the mint leaves, parsley leaves, grated Parmesan, toasted pine nuts, and garlic cloves. Pulse until coarsely chopped.
- Add the Oil: With the food processor running, slowly add the olive oil in a steady stream. Stop the processor and scrape down the sides as needed.
- Season the Pesto: Add salt, black pepper, and lemon juice to the mixture. Pulse a few more times to combine.
- Taste and Adjust: Taste the pesto and adjust the seasoning if necessary.
- Store or Serve: You can serve the Fresh Mint and Parsley Pesto immediately or store it in an airtight container in the refrigerator for up to a week.
- Dobar tek!
How to Serve and Pair:
Serving Suggestions: Mint Pesto is a versatile condiment that can be used in various culinary applications. It's perfect as a spread on bruschetta or sandwiches, as a sauce for pasta, or as a garnish for grilled meats or vegetables. Its vibrant flavor can also enhance the taste of simple dishes like roasted potatoes or a Caprese salad.
Pairing: This pesto pairs well with a variety of wines. A crisp white wine like Sauvignon Blanc or Pinot Grigio complements its fresh, herbal notes. For non-alcoholic options, a sparkling water with a squeeze of lemon or a mint-infused iced tea can echo the pesto's refreshing qualities.
Dietary Information:
- Vegetarian-Friendly: This pesto is suitable for vegetarians.
- Nut Allergies: Contains pine nuts. For nut allergies, substitute with seeds like sunflower or pumpkin, or omit entirely.
- Gluten-Free: This pesto is naturally gluten-free.
- Cheese Alternatives: For a vegan version, use a plant-based Parmesan alternative or nutritional yeast.
Make-Ahead Tips:
- Herb Preparation: Wash and dry the mint and parsley leaves ahead of time, storing them in the refrigerator until ready to use.
- Pine Nuts: Toast the pine nuts in advance and keep them in an airtight container at room temperature until needed.
- Storing the Pesto: The pesto can be made in advance and stored in an airtight container in the refrigerator for up to a week. To preserve its color, you can top it with a thin layer of olive oil.
- Freezing Option: Mint Pesto freezes well. Store it in small portions in a freezer-safe container or ice cube trays for easy use. Defrost in the refrigerator before use.
Mint Pesto Recipe
Mint Pesto
Ingredients
- 1/3 cups pine nuts
- 2 cups fresh mint leaves packed
- 1 cup fresh parsley leaves packed
- 1/2 cup Parmesan cheese grated
- 1 garlic clove peeled
- 1/2 cup extra virgin olive oil
- salt to taste
- black pepper to taste
- juice of 1 lemon
Instructions
- Prepare the Ingredients: Wash the fresh mint and parsley leaves. Grate the Parmesan cheese and peel the garlic cloves.
- Toast the Pine Nuts: In a dry skillet over medium heat, toast the pine nuts until golden brown. Be careful not to burn them.
- Blend the Ingredients: In a food processor, combine the mint leaves, parsley leaves, grated Parmesan, toasted pine nuts, and garlic cloves. Pulse until coarsely chopped.
- Add the Oil: With the food processor running, slowly add the olive oil in a steady stream. Stop the processor and scrape down the sides as needed.
- Season the Pesto: Add salt, black pepper, and lemon juice to the mixture. Pulse a few more times to combine.
- Taste and Adjust: Taste the pesto and adjust the seasoning if necessary.
- Store or Serve: You can serve the Fresh Mint and Parsley Pesto immediately or store it in an airtight container in the refrigerator for up to a week.
- Dobar tek!
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