Basil-Mint Pesto
A flavorful pesto will elevate the taste of plain beef, seafood, fish or chicken to a whole different level! The sky’s the limit when it comes to creating a new pesto. My latest version features fresh mint and basil but feel free to be creative by choosing any combination of flavorful greens such as arugula, parsley, cilantro, kale and spinach. Your pesto will take on a wonderful new texture by swapping the pine nuts with toasted almonds, walnuts, cashews, pecans, hazelnuts or pistachios. Love cheese? Then by all means do swap the Parmesan with flavorful selections such as Manchego, Asiago or Pecorino.
Yield: about 1 cup
Yield: about 1 cup
Ingredients
- 1/3 cup pine nuts toasted (see MPM Mini-Bites)
- 1 ½ cups tightly packed fresh basil leaves
- 1 ½ cups tightly packed fresh mint leaves
- 1-2 cloves garlic
- ½ cup freshly grated Parmesan cheese
- 1 -2 teaspoons lemon zest optional
- 2 teaspoons fresh lemon juice
- Salt and freshly ground pepper as desired
- 1/3 cup good quality extra-virgin olive oil
Instructions
- Add pine nuts to a food processor or blender; pulse about 5 times (using on and of turns) until finely chopped. (Be careful not to over-process or pine nuts will turn into a nut butter-like consistency.)
- Add basil, mint, garlic, Parmesan cheese, lemon zest, lemon juice, salt and pepper; pulse about 15 times or until mixture is finely chopped.
- Continue pulsing while drizzling in the olive oil until mixture reaches desired consistency.
- Taste; pulsing in additional garlic, lemon zest, lemon juice, Parmesan cheese, salt and pepper if desired.
Notes
Make Ahead and Storage Tips: pesto may be made up to 1 day ahead. Cover and refrigerate. Use within 2 days.
For bunches of delicious ways to mix and match your pesto flavors and textures check out: Mix-and-Match Pesto from Food Network.
To toast pine nuts: heat a small dry skillet on low setting. Add pine nuts to skillet, stirring constantly until lightly browned. (Watch carefully as pine nuts burn easily.) Let cool.
Jazz up your grilled veggies with this fantastic pesto! Check out my Pesto "Voodles" and Grilled Parmesan 'n Herb-Crusted Tomatoes for just a few yummy examples!
Other flavorful toppings for fish, seafood, beef and poultry to try are: Romesco Dip, Tzatziki Spicy Mango Mayo and Tropical Fruit Salsa.
