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🌿 Basil–Mint Pesto Recipe

1.0

Basil leaves – 80 g

Mint leaves – 15–20 g

Garlic – 2 small cloves (or 1 large)

Parmesan (or Pecorino) – 40 g (optional, skip for vegan)

Nuts – 40 g (pine nuts, cashews, or almonds — lightly toasted)

Extra virgin olive oil – 100–120 mL

Lemon juice – 1 tbsp (adjust to taste)

Salt – ½ tsp

Black pepper – a pinch

(Optional: 1–2 tsp cold water to adjust texture)

Toast the nuts
Heat a pan over medium heat and toast the nuts for 2–3 minutes until fragrant (light golden, not burned). Let them cool.
Blend
In a food processor, add: Basil, mint, garlic, nuts, Parmesan, salt, pepper, and lemon juice. Pulse a few times to roughly chop everything.
Add olive oil slowly
With the motor running (or blending in intervals), slowly drizzle in olive oil until smooth and creamy. Stop to scrape down sides as needed.
Taste & adjust
Add more lemon juice or salt if needed. If too thick, mix in 1–2 tsp of water.
Storage
Keeps up to 1 week in the fridge (cover with a thin layer of olive oil). Or freeze in ice cube trays; once frozen, store cubes in a zip bag — lasts up to 3 months.
How to Use
Toss with pasta, gnocchi, or roasted potatoes. Spread on sandwiches, wraps, or pizza. Drizzle over grilled chicken, fish, or veggies. Mix with yogurt or mayo for a fresh dip.

Course🧅Condiment

Diets🥕Vegetarian...

Category🥫Sauce

Cuisine🇮🇹Italian

Occasions📆EverydaySummer Dishes

Season🔁Year-round

DifficultyEasy ⏰ 10m

Created 36 weeks ago

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