We love pesto in our house! Here's a quick and easy basil & mint pesto recipe i like to serve with spinach pasta or sautéed shrimp. I clipped the mint & basil from my pot on the back porch, nice to have for summer... we enjoyed the pesto over pasta with grilled steaks & a Wente Cabernet.
Ingredients:
- 3/4 cup fresh basil
- 3/4 cup fresh mint
- 1/3 cup pine nuts toasted
- 1 clove garlic
- 1/3 cup extra virgin olive oil
- 1/3 cup fresh grated pecorino romano or parmesan cheese
Boil water for spinach pasta. (I use fresh spinach pasta from the refrigerated section at the grocery store.) Salt pasta water & cook for a couple of minutes until al dente. In a food processor, pulse garlic, basil, mint and toasted pine nuts until fine. Slowly pulse in extra virgin olive oil until a paste-like consistency. Spoon mixture into bottom of a large bowl and gently fold in cheese. Salt & pepper to taste. Place hot pasta atop pesto mixture and gently toss, adding pasta water as necessary. *Sauté shrimp and toss in pesto for an alternative with protein.
