Thursday, May 10, 2012

Minty Basil Pesto Pasta

Pesto has officially been lifted to another delicious level. I found yet another moment to break out my food processor to make this delicious sauce. Adding mint to this pesto gives it such a bright, fresh flavor, which is perfect for Spring!  This would actually be a yummy sauce to marinate chicken or shrimp in also. I of course tossed this pesto with the last of our delicious pasta from Seattle.

This pesto was super easy to make and it is so versatile. Come to think of it, this may be delicious in the grilled potato salad from this week.I would suggest making a big batch of this pesto. If you don't use it all, freeze it into ice cubes to use another day! That is what I did!( Yes this is a fish shaped ice cube tray.)
Make sure to toast the pine nuts for a really delicious pesto. It takes about three extra minutes, but it gives the pesto so much extra flavor. If you don't have pine nuts feel free to use walnuts or whatever nuts you have on hand. I found this recipe on Food so check it out! Enjoy!

Minty Basil Pesto Pasta

  • 3/4 cups lightly packed fresh mint leaves
  • 1/2 cup lightly packed fresh basil leaves
  • 1/4 cup pine nuts, toasted
  • 1 garlic clove
  • 1/4 cup olive oil
  • 2 tablespoons freshly grated Parmesan
  • Salt and freshly ground black pepper 
  • 1/2 pound your favorite pasta
Blend the mint, basil, pine nuts, and garlic in a food processor until finely chopped. With the machine running, gradually add 1/4 cup of olive oil, processing until well blended. Transfer the pesto to a medium bowl. Stir in the Parmesan. Season, to taste, with salt and pepper and toss with your favorite pasta.

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