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Basil-Mint Pesto

Basil-Mint Pesto

Pesto is traditionally made by grinding fresh basil leaves, pine nuts, garlic, olive oil, and Parmesan cheese into a paste. But the no-cook sauce can easily be adapted using whatever fresh herbs or nuts you prefer or have on hand. Runner’s World contributing chef Pam Anderson likes to use mint in addition to basil in her pesto, to add refreshing flavor. Delicious on pasta, this pesto also goes well with roast lamb or pork.
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Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Servings: 5
Course: Pasta, Sauce
Cuisine: American
Calories: 164
Ingredients Method

Ingredients
  

  • ¼ cup pine nuts
  • ¼ cup freshly grated Parmesan cheese
  • ¾ cup fresh basil
  • ¼ cup fresh mint
  • 3 cloves garlic very coarsely chopped
  • ¼ cup extra-virgin olive oil
  • Salt and ground black pepper

Method
 

  1. In a food processor, combine the pine nuts and cheese. Process until the nuts are broken into small pieces.
  2. Add the basil, mint, and garlic. Process for 1 minute, or until the herbs are shredded and the garlic is minced. With the machine running, pour the oil through the feed tube and process, stopping to scrape down the sides of the bowl, for 30 seconds, or until the mixture is smooth. Season to taste with salt and pepper.
  3. The pesto will last for about 1 week stored in a tightly sealed jar in the refrigerator. You can also freeze portions of the pesto in ice cube trays for later use (once frozen, put the cubes in a resealable plastic bag).