Pesto is a quintessential summer recipe typically made with basil. It is great as a spread, dip, marinade, on pasta, as a grilled meat accompaniment or to brighten up your favorite soup. Try this variation with fresh mint leaves for an impressive summer BBQ chicken or salmon.
- ¾ cups lightly packed fresh mint leaves
- ½ cup lightly packed fresh basil leaves
- ¼ cup pine nuts, toasted*
- 1 large garlic clove
- ¼ cup olive oil (plus extra for storing pesto)
- ¼ cup grated Parmesan
- ¼ tsp salt and freshly ground black pepper
- 1 tbl white vinegar**
- Add the garlic and pine nuts and pulse until chopped.
- Add one-third the herbs at a time and chop for 15 seconds until all the herbs are added.
- Add the Parmesan, salt, pepper and white vinegar and pulse quickly until just combined.
- Set machine to ON and slowly drizzle the oil in a in until you reach your desired thickness (thicker for spreads, thinner for sauces).
- Store in a air tight container and drizzle oil on the top to preserve.
* Toast pine nuts in a non-stick pan until they begin to turn lightly brown over medium heat. Watch carefully as they will quickly burn.
**White vinegar keeps the pesto bright and green. Lemon juice can be used as well, but will add a slight lemon taste.Picture courtesy of Zoryanchik