Sunday, November 14, 2010

When your Garden Dies... Basil Mint Pesto is Born

I have experimented with a few versions of basil pesto recipes and I think I have just struck gold with my latest rendition. The recent shift to cool weather has taken a toll on my little balcony herb garden. The basil is beginning to look sad, and the parsley is virtually non-existent. Today I pulled off the last green leaves from my basil plant and had under a cup, so I combined it with about 1/4 a cup of mint leaves. This resulted in a bright, fresh flavor that tops any store-bought version, and it takes less than 10 minutes to prepare!

In a food processor, add:
3/4 cup of packed basil leaves
1/4 cup of mint leaves
3 tablespoons of toasted almonds (I toasted raw almonds in a pan on the stovetop for about 5 minutes)
1/2 cup of freshly grated parmesan cheese
1/3 cup of olive oil
1 clove of garlic
salt and pepper to taste

And it's as simple as that! Tastes great on bread, sandwiches, pizza, pasta. I plan to use it on spaghetti squash that I will prepare for dinner tonight! Stay tuned for that unique recipe...

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