I had brought this huge bunch of mint leaves, I made a chutney with some of it, added some while making a rice dish, but still was left with more leaves and then I remembered this pesto. I usually make the classic Basil Pesto and I have also tried the pesto with Sun Dried Tomatoes, this is the first time I tried this Mint Almond Pesto. I have used almonds in the place of pine nuts and have added some garlic and lemon zest for flavor. The pesto came out perfectly and had a nice mint flavor and we can have this mixed with pasta or spread it on a piece of bread. top it with some cheese and tomatoes, grill and enjoy..
Need To Have
- Mint Leaves - 2 to 21/2 cups, lightly packed
- Blanched Almonds - 1/6 cup
- Garlic - 1, chopped
- Lemon Zest - from 1 lemon
- Olive Oil - 2 tablespoons
- Salt And Black Pepper to taste
Wash and dry the mint leaves and keep. Chop the blanched almonds and grate the lemon zest and keep. First add the almonds and garlic and pulse a few times in the food processor, then add the mint leaves little by little and blend till you get a coarse mixture, now add the olive oil, salt and freshly ground pepper, blend and remove.
If you need a more runny pesto, then add more olive oil.
To make a simple pasta, add the pesto to cooked pasta, along with some cooked green peas, lemon juice, grated Parmesan, more salt and black pepper and enjoy.