How to make mint pestoclassic and variants (mint and walnuts, almonds, pistachios, cherry tomatoes, courgettes…). The recipe for pasta with mint pesto or risotto with mint pesto.
Among the various types of pesto, the one made with is all too underestimated fresh mint leaves. Mint has digestive, tonic, stimulating, astringent, anti-inflammatory properties… but it is rarely used in cooking.
Mint in the kitchen: recipes
I bet you just use mint leaves to flavor meat or fish before roasting, or to flavor and flavor grilled courgettes and aubergines. The uses of the mint in the kitchen you can go much further and his example is an example pesto where from simple aromatic herb the mint in the kitchen turns into a real condiment.
In particular, you can prepare:
- mint and walnut pesto
- mint and almond pesto
- mint pesto and cherry tomatoes
- mint and pistachio pesto
- mint and basil pesto
- mint and zucchini pesto
The sauce obtained will be perfect for bringing pasta and risotto to the table. I'll tell you the recipes in detail.
Mint pesto, recipe
With the suggested doses you can season 300 gr of pasta, preferably long pasta such as linguine and bavette, or penne rigate. Here is the recipe for pasta with mint pesto.
- 300 gr of pasta
- 1 bunch of fresh mint
- a few basil leaves (optional but recommended)
- 30 g of almonds or walnuts
- 40 gr of pecorino
- 4 tablespoons of extra virgin olive oil
- 1 pinch of salt
- organic lemon zest (optional but recommended)
If you want to make mint pesto with the thermomix, make sure you use a program that doesn't overheat the leaves. Fresh, overheated leaves tend to oxidize.
Ideally, to make mint pesto you should use the classic mortar but, for convenience and to reduce time, also use an immersion blender.
Put a tablespoon of oil, the fresh leaves of a generous bunch of mint, the basil leaves and the almonds in the jug of the mortar or blender. Operate the mixer (or pound with a pestle) until you get a cream. Add the cheese.
Note: you can replace almonds with walnuts, hazelnuts or pistachios. With pistachio and hazelnuts, omit the garlic!
In a saucepan, boil salted water. Drop the pasta and finish cooking. Drain the pasta and use the mint pesto and the residual oil to season it.
Before serving, garnish each dish with grated lemon zest.
Pesto with mint and cherry tomatoes
For the recipe for mint and tomato pesto, I refer you to the "Trapani pesto recipe". Trapani pesto requires the use of basil, replace 50% of the basil with mint leaves. In this way you will get a mint, basil and tomato pesto.
Risotto with mint pesto
For this recipe you will need to prepare amint pestomore delicate.
- A bunch of fresh mint
(about 30 gr)
- 40 g of pine nuts
- 20 g of walnuts
- 50 ml of extra virgin olive oil
- 30 g of butter
- Fine salt just enough
- 30 gr of pecorino romano
- 20 gr of Parmesan cheese
- 180 gr of rice (recommended, vialone nano rice)
- Vegetable broth, just enough for cooking rice
Also this time I advise you to use the mortar rather than the thermomix or the mixer to prevent the mint leaves from overheating. The flavor of the risotto with mint pesto it is strongly aromatic.
Prepare the pesto with oil, walnuts, pine nuts, cheese and mint leaves. Cook the rice with a vegetable broth. The quantity of broth must be enough to guarantee the cooking of the rice (with the complete absorption of the liquid by the rice grains).
When cooked, add the sauce and whisk the risotto with the addition of the butter and, if desired, with an extra cheese.
Note: you can add a few mint leaves to the vegetable broth to infuse and remove before using the liquid.
Do you have a mint plant? Take advantage of its properties by preparing an excellent drink to be served cold in summer and hot in winter: mint infusion.