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!!
- 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
- 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. Tags: basil, herbs, mint, pesto, recipe