A sauce with an unmistakable balsamic scent, perfect to accompany grilled meat, fish (like a tuna steak) and vegetables which give the dishes a fresh and strong taste.
Mint pesto is prepared in just a few minutes and making it an ideal recipe for those who have little time or, especially in summer, don’t want to spend too much time in the kitchen. It’s also a great way to use the mint you may have on the balcony or the garden that you might have as it really grows in abundance at this time of year (you can also make a syrup or use it in this flan with zucchini).
How to make mint pesto: the recipe
Mint pesto ingredients
To prepare mint pesto you simply need: ¾ oz mint leaves, 2 oz grated Parmigiano or pecorino cheese, extra virgin olive oil, 1 ½ oz pine nuts, salt and black pepper.
Method
Preparing mint pesto, as mentioned, is simple and super quick. You start by carefully washing the mint leaves. Once washed, the leaves should be properly dried with the help of a few sheets of absorbent paper. In a blender container (or with a mortar and pestle for those who like to do everything by hand) you then put in the dry mint leaves and pine nuts, blending the machine for about a minute, depending on the power you set. Only at this point add the extra virgin olive oil, grated cheese, salt, and pepper, mix everything together with a spoon and start the mixer again for at least another minute or until the mint pesto is sufficiently compact and dense. Before using it, you should let the pesto rest for a few minutes.
A variation on the classic mint pesto is the one that adds nuts to the recipe. Preparing it is almost identical to the simple mint recipe, just remember to add 50 g of shelled walnuts in the mixer together with the pine nuts. Compared to the classic recipe, the one with walnuts will have a stronger flavor.