Here is another long time family favourite and a delicious way to add in nutrient dense herbs. This has adapted and evolved over the years as one of our children was vegan for many years and so we developed this with no parmesan cheese. This definitely gives the pesto an especially fresh and bright flavour and is a great way to use up your prolific mint and basil. This recipe freezes really well, I pack it into 1/2 c jars or containers and put a little drizzle of olive oil on top to keep the air off and the color still bright green. My children love this on tortellini but my favourite is to spread it on bruschetta and top with fresh mozzarella and sliced cherry tomatoes, Yummy! I like to get them involved by delegating shelling the nuts 😉 It is also a great condiment with grilled chicken and a leftover tbsp or two is great stirred into a basic vinaigrette of 2 or 3 parts olive oil to 1 part white wine vinegar. Do you have a favourite “non-traditional” pesto? I would love to hear what different types of pesto you have made!
Basil Mint Pesto (Vegan and GF)
- 1/2 c Fresh Shelled Pistachios
- 1/2 tsp Kosher Salt
- 2 Cloves Peeled Garlic
- 1 c Basil loosely packed
- 1 c Mint loosely packed
- 1/2 c Olive Oil You can use as little as 1/4 c if you want this to be much thicker and more of a paste consistency
Chop nuts in food processor until fine, add salt and garlic and pulse until garlic is minced.
Add herbs 1/2 c at a time until finely chopped. Then drizzle in olive oil until desired consistency. (Should be thick but spreadable)
Adjust with Salt and Pepper to taste.
Serve with fresh pasta.