Tuesday, June 02, 2009

Mint Pesto

This mint pesto turned out beyond my expectations - it really works and it keeps well in the refrigerator. If you have mint growing wild in your garden, this is a really great use for it. The proportions for this recipe are estimated and your mileage may vary!

7-8 cups washed mint leaves (no stems)
1/2 - 3/4 c raw pumpkin seeds
1/2 - 3/4 c raw almonds
1/2 c pumpkin seed oil
2-4 T agave syrup
3-6 peeled & coarsely chopped or smashed garlic cloves
2 serrano chiles, seeded & coarsely chopped
Sea salt, to taste
Olive oil, as needed

  1. Wash and strip enough good mint leaves to fill your 7 c Cuisinart
  2. chop 1/2 c raw pumpkin seeds and 1/2-3/4 c raw almonds
  3. Add a few handfuls of leaves to the food processor & process til it starts to blend up a bit
  4. Add some pumpkin seed oil, alternating with olive oil for taste
  5. Coarsely chopp 2 serrano chiles and add to food processor with more mint leaves
  6. Coarsely chop 3-6 cloves garlic, add to food processor with more mint leaves
  7. Add juice from 2 limes and more mint leaves
  8. Add sea salt and 2 tb agave syrup and rest of mint leaves
  9. Process the heck out of this til it's smooth - add water or veg broth to thin it out if necessary.
Be sure to tap your storage containers to get out air bubbles, then cover the pesto with a layer of olive oil to help keep it fresh.

This pesto is great on pasta, mixed into potatoes and everything. Plenty of mint, so plenty of opportunities to experiment!


BitterSweet said...

Love the sound of this! Tradition pesto totally turns me off (hate pine nuts and not too fond of basil) so I'm digging this variation.

Jenn said...

Thanks! I hope you enjoy it - and experiment with other greens for pesto. I have done chard & pecan, too - that came out great (I did a quick dip of the chard in hot water before I put it in the processor tho).

1 bunch of green stuff
oil of choice
nuts of choice
salt & spices of choice

Voila! Pesto!

I think I am going to make some out of the radish greens I saved...

jenna said...

Fiddlehead pesto is also delicious and you can keep it in the freezer as well.