Mint Pesto
Mint Pesto is a lively condiment that takes little more than ten minutes to make.
Without the cheese included in the classic Italian basil version, vibrant Mint Pesto is hugely versatile.
All you need are: almonds (or substitute your favourite nuts), garlic, a lemon, salt, pepper, extra virgin olive oil plus lots and lots of mint leaves.
Great with roasted vegetables, meats like lamb kofte kebab, fish, cheeses, or in sandwiches.
And yes, you can even stir it through pasta!
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PESTO
The word ‘pesto’ is said to come from the Genoese dialect word pestâ meaning to pound. The Italian region of Liguria, with Genoa as its capital, is home to the famous pesto alla Genovese: pounded basil, pine nuts, garlic, olive oil and Parmesan cheese.
But pesto doesn’t have to contain basil. In fact, pesto was probably made with all sorts of herbs long before basil was introduced into Italy. There are also other regional variations of pesto. Spicy pesto alla Calabrese is made with red peppers and chilli. In Sicily they include tomatoes and almonds.
So, it’s in that spirit of wonderful variety and difference that I share my recipe for Mint Pesto.
QUICK PESTO
Despite the origins of the word pesto, don’t worry that you’ll be pounding away for ages to make my recipe.
You could get going with a mortar and pestle (interestingly, pestle has the same Latin root as pesto). But there’s really no need.
If you have a food processor or powerful blender then you can whizz up a batch of pesto in ten to fifteen minutes tops.
MINT PESTO
What you will definitely need is lots of fresh mint.
Mint is probably my favourite herb and, at the moment, I have plenty of it growing in my garden.
To make a medium sized jar of Mint Pesto, you’ll need a substantial sized bunch. If you don’t grow your own, then it’s worth asking around to see if friends and neighbours have any going spare.
You’ll only be using the mint leaves and, once you’ve discarded the stems, you’ll need 40 grams.
The following image gives you an idea of what 40 grams of mint leaves looks like.
The other ingredients for Mint Pesto are:
- Garlic
- A lemon (juice + a little zest)
- Extra virgin olive oil
- Nuts
- Salt, pepper and (optionally) a little sugar or other sweetener.
I’ve used almonds in my Mint Pesto as I think their mild creaminess works well. But you could use other nuts if you prefer, including the classic pine nuts.
I lightly toast the nuts in a dry frying pan for depth of flavour. However, this step isn’t entirely necessary so skip it for super-speedy pesto.
In the detailed recipe at the end of the post, I’ve suggested 120 – 150 ml of olive oil. I tend to use the smaller amount as I like a thickish pesto. Add more oil for a thinner consistency.
Similarly, you could reduce the amount of nuts and/or increase the proportion of mint for a stronger flavour of the herb.
TIPS & USES FOR MINT PESTO
As with all pesto, this one is best kept in a screw topped jar in the fridge.
I find that the flavours improve and meld together if made a few hours ahead. Just let it come back to room temperature before use.
Mint Pesto should keep for up to a week in the fridge. Each time you use some of it, pour a layer of olive oil over the top. This will keep it fresh and help retain its colour.
With mint being my favourite herb, you won’t be surprised to learn that I prefer this pesto to the Ligurian basil version.
By all means stir Mint Pesto through pasta. But I think mint marries much more successfully with a wider range of dishes than basil does.
VERSATILE PESTO
I love spicy foods with a bit of chilli heat, and mint (along with my other favourite herb, coriander) is a perfect partner for them.
Try Mint Pesto stirred through vegetables that you’ve roasted with cumin seeds and chilli flakes, and you’ll see what I mean. I think it’s fantastic in this Roasted Carrot & Chickpea Salad with Mint Pesto.
Yogurt is a classic pairing with mint and to make an extra-special minty yogurt drizzle or dip, try stirring a spoon or two of Mint Pesto through creamy Greek-style yogurt.
Or simply add blobs of it alongside yogurt on dishes like Lamb Kofte Kebabs or burgers. Or how about replacing the yogurt with tahini?
Although this pesto doesn’t contain cheese, I’ve found that it does go extremely well with both salty feta and creamy goat’s cheese.
Other ways to enjoy Mint Pesto include:
- As a garnish for Turkish Eggs (çilbir)
- Stuffed in a wrap with salad plus with Pea & Mint Baked Falafel or chickpea-only Baked Falafel
- Use instead of coriander chutney in a Mumbai Sandwich
- Add to Broad Bean Paté with Goats’ Cheese & Mint and serve on crunchy toast
- Stir through rice or grain salads like tabbouleh or Cauliflower-Broccoli Tabbouleh
- Mix Mint Pesto with cucumber and yogurt and serve with curries like Aubergine & Chickpea Curry
Basically, anything that would benefit from a hit of refreshing mint, flavoursome garlic and the creamy, silky edge brought by almonds and olive oil will love Mint Pesto!
Have you made Mint Pesto? What do you eat it with?
Leave a comment and don’t forget to rate the recipe!
Mint Pesto
Mint Pesto, without the cheese of classic basil pesto, is a lively, versatile condiment that's so quick to make. See blog post for serving suggestions.
Ingredients
- 40 g blanched almonds
- 2 cloves garlic
- 1 lemon juice + 2 tsp zest
- 40 g mint (leaves only) washed and drained
- 1 tsp sugar or other sweetener optional
- 1 pinch salt
- ½ tsp freshly ground black pepper
- 120-150 ml extra virgin olive oil
Instructions
-
Optional step
Put the almonds in a dry frying pan and heat to medium.
Stirring occasionally, lightly toast the almonds (3-5 min) then remove from the pan.
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Put the almonds in a food processor or powerful blender along with the garlic and lemon zest only.
Blend until well broken down, scraping down the sides as necessary.
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Add the mint leaves to the blender along with the juice of the lemon, sugar or other sweetener if using, the salt and pepper plus 60ml of the oil.
Blend again to combine.
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If using a food processor where oil can be drizzled through the lid while operating, gradually add another 60ml of oil in a steady stream with the motor running. If not, then add the 60ml all at once.
Blend until your desired consistency is reached. Add more oil for a thinner consistency.
Taste and add more seasoning if necessary.
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Mint Pesto can be used straight away, but will improve in flavour if left for a few hours.
If not using immediately, transfer to a clean, lidded jar and store in the fridge for up to a week.
Bring to room temperature before use.
After each use, pour over a layer of olive oil.
Enjoyed this recipe? Try Mint Cordial
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