Mint Pesto Recipes

MINT PESTO PASTA

Steps:

• Bring a large pot of salted water to a boil and cook the pasta according to the manufacturer's instructions for al dente pasta.
• Meanwhile, put the mint leaves, pistachios and garlic in the bowl of a food processor and pulse until finely chopped. While still pulsing, slowly drizzle in the olive oil. Remove the lid and use your hands to break up the wedge of pecorino into small chunks and add them to the food processor along with a pinch of salt and pepper. Pulse until well combined but there are still small pieces of pecorino throughout the mixture. (You do not want to blend too much because it will cause the mint to brown.) Season with additional salt and pepper if needed.
• Transfer the pesto to a large high-sided skillet. When the pasta is cooked to al dente, use a large slotted spoon to lift the pasta out of the pot and directly into the skillet. Stir to combine. Turn the heat to medium-high and cook, stirring occasionally, until the excess water from the pasta has evaporated and some of the pecorino has started to melt, 3 to 5 minutes. Stir in the lemon juice and butter if using. Season with additional salt and pepper if needed.
• Transfer to a large platter and garnish with the grated pecorino and whole mint leaves. Serve warm or at room temperature.

MINT PESTO PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Place linguini in the pot, and cook for 8 to 10 minutes, until al dente. Drain, reserving 1 1/2 tablespoons water.
• In a blender or food processor, blend the reserved water, tomatoes, basil, mint, garlic, pine nuts, Parmesan cheese, ricotta cheese, olive oil, salt, and pepper until smooth. Toss with the cooked pasta to serve.

MINT PESTO

Steps:

• In a food processor, combine mint and almonds; process until finely chopped.
• With motor running, gradually pour oil through the feed tube. Season with salt. Keep at room temperature until ready to serve.

MINT PESTO

Steps:

• Add the mint, parsley, pistachios, lemon juice, parmesan cheese, garlic, and 4 tablespoons of cold water to your blender.
• Blend on medium speed (see notes) until the pesto is mostly smooth. Add additional water, 1 tablespoon at a time, if needed to thin the pesto and help it blend.

REFRESHING MINT PESTO RECIPE

Steps:

• Gather the ingredients.
• Make sure to wash and dry the parsley and mint leaves well. Add them to a blender or food processor . Add the garlic cloves, lemon juice, feta cheese, and if you are adding them, the almonds. Start processing (use the pulse feature if available) and drizzle in the olive oil through the top access point as it is blending.
• Once it is completely combined and finely minced, add salt and pepper to taste. Allow the pesto to sit for at least 10 minutes before serving. This allows the flavors to blend.

BASIL-MINT PESTO

Steps:

• Chop the basil, mint and nuts coarsely. Add them along with the Parmesan cheese and garlic to a food processor.
• Gradually add the olive oil through the feed tube and process until pesto is well-blended.
• Transfer to bowl and season with salt and pepper to taste.
• Cover tightly and chill. Bring to room temperature before using.
• Yield is estimated.

PISTACHIO-MINT PESTO

Steps:

• Put the pistachios in a food processor and pulse until finely ground. Add the mint, garlic, lemon zest, red pepper flakes and 1/4 teaspoon salt and pulse until finely chopped. Add the Pecorino-Romano and pulse to combine. With the motor running, slowly pour in the oil and process until combined. Transfer to a bowl and stir in the olives.