Mint and almond pesto
Mint and almond pesto is a refreshing twist on traditional pesto, featuring vibrant spearmint and crunchy almonds blended with garlic and parmesan. This versatile spread is perfect for pasta, grilled meats, or as a dip.
Cook time 0 min
Prep time 10 min
Ingredients:
1 cup spearmint1/2 cup almonds
2 garlic cloves
1/2 cup olive oil
3/4 cup grated parmesan cheese
Mint and almond pesto is a delightful variation on the classic pesto recipe. This refreshing and nutty spread is perfect for adding a burst of flavor to pasta, grilled meats, or even as a dip. The combination of fresh spearmint, crunchy almonds, and savory parmesan makes this pesto a versatile and delicious addition to your culinary repertoire.
Instructions:
- Wash and dry the spearmint leaves thoroughly.
- Measure out the almonds, garlic, olive oil, and grated parmesan cheese.
- If you prefer a deeper flavor, you can toast the almonds lightly in a dry skillet over medium heat, stirring frequently until they are golden brown. This will take about 3-5 minutes. Let them cool before using.
- In a food processor or high-powered blender, combine the spearmint leaves, almonds, and garlic cloves. Pulse until coarsely chopped.
- While the food processor is running, slowly drizzle in the olive oil. Continue blending until the mixture is well combined and smooth. You may need to stop and scrape down the sides of the bowl occasionally.
- Add the grated parmesan cheese to the mixture and blend until fully incorporated. If the pesto is too thick, you can add a bit more olive oil to reach your desired consistency.
- Taste the pesto and add salt and freshly ground black pepper as needed. Blend for a few more seconds to mix.
- Transfer the mint and almond pesto to a jar or airtight container. It can be stored in the refrigerator for up to one week. To keep the pesto fresh, pour a thin layer of olive oil on top before sealing.
- Serve the pesto with pasta, as a spread on sandwiches, as a dip for veggies, or as a topping for grilled meats and fish.
Creating mint and almond pesto is a simple yet rewarding culinary endeavor. The unique flavors of mint and almonds come together beautifully with garlic, olive oil, and parmesan to produce a vibrant, versatile condiment. Use it to elevate your dishes, impress your guests, and most importantly, enjoy the delightful freshness it brings to your table.
Mint and almond pesto FAQ:
Your pesto is done blending when it reaches a smooth, cohesive consistency. It should not be overly thick; you can add more olive oil if needed to achieve your desired texture.
Yes, you can substitute walnuts or other nuts for almonds in this pesto. Keep in mind that different nuts will alter the flavor profile slightly, so choose one that complements the mint.
Store leftover pesto in an airtight container in the refrigerator for up to one week. To keep it fresh, pour a thin layer of olive oil on top before sealing.
Yes, you can freeze mint and almond pesto. Transfer it to an airtight container or freezer-safe bag and store it for up to 3 months. Thaw in the refrigerator before use.
Mint and almond pesto pairs well with pasta, grilled meats, sandwiches, and can be used as a dip for vegetables or crackers.
Cooking Tips:
- For a smoother pesto, blanch the almonds by boiling them for about a minute and then removing their skins. This will also give the pesto a more refined texture.
- Use the freshest mint you can find to ensure the best flavor. Spearmint works wonderfully, but you can also experiment with other varieties if you prefer.
- If you find the pesto too thick, you can thin it out by adding more olive oil, a tablespoon at a time, until the desired consistency is achieved.
- For a dairy-free version, substitute the parmesan cheese with nutritional yeast or your favorite dairy-free cheese alternative.
- Store any leftover pesto in an airtight container in the refrigerator for up to a week. To prevent oxidation, drizzle a thin layer of olive oil on top before sealing.
Nutrition Facts
12 ServingsCalories 50kcal
Protein 2.57g
Carbohydrates 1.84g
Fiber 0.64g
Sugar 0.23g
Fat 14g
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