Basil Mint Pesto Recipe Whiskaffair

on May 30, 2022, Updated Feb 01, 2024 Here are some more homemade sauce recipes: Mango Coulis, Tahini Paste, Asian Red Chili Paste, Hibachi Mustard Sauce, and Sun Dried Tomato Pesto.

About Basil Mint Pesto

Basil Mint Pesto is a flavorful and fresh sauce made using fresh basil, mint leaves, and a handful of other ingredients. It is a slight variation of the classic basil pesto with mint leaves added along with basil leaves. This bright and vibrant sauce is perfect for summer pasta dishes, grilled meats, or simply as a dipping sauce. Make a batch in under 10 minutes and use it in many ways!

Serving Suggestions

There are so many ways to enjoy basil and mint pesto! Here are a few of our favorites: Mint – Fresh mint leaves give this pesto a refreshing taste. You can also replace the regular mint with peppermint or spearmint leaves. Use fresh leaves and discard the stems. Extra Virgin Olive Oil – Use good quality extra-virgin olive oil for the best taste. Parmesan Cheese – You can replace it with vegan cheese for a vegan pesto. Others – You will also need garlic, walnuts, salt, and pepper. Raw garlic adds a fabulous flavor to this sauce. Try not to skip it. You can replace walnuts with pine nuts, almonds, or pistachios. Add some lemon juice and zest to make the mint basil pesto slightly tangy and refreshing.

1 cup basil leaves (tightly packed, rinsed) ½ cup mint leaves (tightly packed, rinsed) 2 tablespoon extra virgin olive oil ¼ cup walnuts 3 tablespoon grated parmesan cheese 2 garlic cloves (peeled) ½ teaspoon salt ¼ teaspoon ground black pepper

Blend until a finely chopped mixture forms. Slowly drizzling the oil helps to emulsify the sauce, creating a smooth, luxurious sauce. Add additional olive oil if needed for desired consistency. Scrape the sides of the jar a few times while blending. Taste test for salt and add more if required. Pesto is ready to use! Please do not make the pesto in a blender; it will become pasty. If your pesto is too thick, you can thin it with a little water or olive oil. For the best flavor, use fresh basil leaves and mint leaves. You can use frozen ones if you don’t have fresh herbs. Just be sure to thaw them completely before using them. This pesto sauce is best used within a week or so, but it can be stored in the freezer for up to six months. Toss with cooked warm pasta and freshly grated Parmesan cheese Spread on sandwiches, garlic bread, flatbreads, or wraps in place of mayo or other spreads Stir into rice, quinoa, or other grains for extra flavor Use as a dipping sauce for breadsticks or crudités Drizzle over grilled meats or vegetables like green beans, broccoli, potatoes, etc Mix into salad dressings Spoon over fresh mozzarella or other cheeses Add to soups or stews for extra flavor Use as a pizza sauce in place of traditional tomato sauce Serve it along with a cheese platter or a charcuterie board

Storage Suggestions

Basil and mint pesto can be stored in a sealed container in the fridge for up to 1 week. You may want to cover it with a thin layer of olive oil or plastic wrap to prevent oxidation. If you want to keep it even longer, you can freeze it for up to 6 months. Thaw in the refrigerator overnight before using. When freezing pesto, place it in an airtight container and top it with oil. This will help prevent freezer burn. I like to freeze it in ice cube trays. this way, I can take out one or two cubes and use them in my recipes.