Friday, June 14, 2013

Mint Pesto

Last weekend, I ran my second 5K. Correction: I ran most of my second 5K. Due to a crazy crowd, having to stand way too long to wait, etc., I came up with a variety of reasons as to why I didn't run the whole damn thing. But one thing I didn't skimp out on was carb-loading the night before. So it was only a 5K. So what. I still wanted an excuse to gorge on some pasta, which I don't do very often.  So I made this mint pesto recipe that I've made a few times before, just never featured on this blog. It comes from my buddy Nick at, who is always coming up with interesting takes on very simple dishes. This is a typical pesto recipe, but you swap the basil for mint. And it's great.

Mint Pesto (serves 4)

  • 1 1/2 cups loosely packed fresh mint   
  • 1/2 cup loosely packed flat leaf parsley   
  • 2 TB pine nuts   
  • 3 cloves garlic   
  • 1/3 cup Parmesan cheese   
  • 1/3 cup olive oil 
  • Salt and Pepper to taste 


Wash the mint and parsley well. Toast the pine nuts for a few minutes in a dry pan.

Add all ingredients to a food processor and pulse until they resemble a coarse paste.Taste the pesto and adjust the flavors. It might need a bit more oil or salt and pepper.

Toss pesto with hot pasta and serve with extra Parmesan cheese.

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