Basil Mint Pesto

I’ve honestly never been a big fan of pesto. This may or may not be because I’ve never really made a good one. Nevertheless, it just sounds good every once in a while for some reason. I had my mind on a pesto asparagus dish, so I was back to the drawing board. I love the result. Finally!!

Basil Mint Pesto
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Ingredients
  • 2 pkgs basil (1 oz each)
  • 1 pkg mint (1 oz)
  • 6 TB lemon juice (more to taste)
  • 4 cloves garlic minced
  • 1⅓ cup mixed nuts (cashews, pecans, pistachios)
  • ⅓ cup toasted pine nuts
  • 1 cup olive oil
  • salt & pepper to taste
Instructions
  1. Whiz all ingredients, except olive oil, in food processor until forming a paste. Drizzle olive oil through top opening while food processor is on to form an emulsion. Adjust seasonings to taste.

My first thought after making this was that I wish I hadn’t made such a huge batch. I mean, really, a little pesto goes a long way. Luckily it turned out to be such a good batch. We’ve already eaten it with two meals and will probably have it at least one other time. I think the remaining portions should freeze really well, maybe even as cubes to throw in soups and such. Totally tasty.

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