Pesto is one of those versatile sauces I think should be in everyone’s repertoire. Once you get the traditional basil pesto down, there are so many variations you can make.
In this pesto, I combined both basil and mint, and subbed in almonds for the traditional pine nuts. Walnuts also would work great here. I also decided to switch up the cheese to pecornio, rather than parmesan, just because I really think it works well with mint.
A food processor makes making pesto super easy. Just make sure you use one where you can stream in oil while it’s blending, so it comes out beautifully emulsified and smooth. Otherwise, a blender also works great. If you want a work out, go for the traditional mortar and pestle. I’ll give you props for that effort.
Pesto is one of those versatile sauces I think should be in everyone’s repertoire. Once you get the traditional basil pesto down, there are so many variations you can make, like this basil-mint version.
- 1 cup basil leaves, loosely packed
- ½ cup mint leaves, loosely packed
- 2 tbsp toasted almonds or walnuts
- 1 garlic clove, crushed
- 2 tsp lemon juice, or more to taste
- ¼ cup extra virgin olive oil
- 2 tbsp freshly grated Pecorino Romano cheese
- Grind nuts & herbs: In a food processor or blender, combine the almonds and garlic, and pulse until finely ground. Add herbs and process until finely chopped.
- Add oil & serve: Stir in lemon juice. Slowly stream in the olive oil, while blending. Add cheese and pulse to combine. You may also use and mortar and pestle to prepare the pesto. Season with salt and pepper, taste, and adjust seasoning, if needed. Enjoy.
- Category: Sauce
- Method: Blend
- Cuisine: Italian
- Serving Size: 2 tbsp
- Calories: 241
- Sugar: 1g
- Sodium: 43mg
- Fat: 21g
- Saturated Fat: 3g
- Carbohydrates: 14g
- Protein: 7g
Keywords: pesto, basil, mint
You can use this pesto in so many different dishes; with fish, chicken, vegetables and grains, such as my Grilled Vegetable Farro: