I’ve had a love hate relationship with pesto for many years now. When pesto first entered my life in the late 90’s I thought it was the most delicious creation, like nothing I had ever tasted. Then several months later, after too many pesto pasta dinners , I couldn’t stand it. I also couldn’t get away from it. Like sweet chilli sauce, restaurants and deli’s were putting it on everything which made me dislike it more.
I don’t know what triggered it but,more recently, I decided to give pesto another chance (not on pasta though I’m not quite there yet). What have I been missing out on all these years.Things have certainly progressed from the days of basil and pine nuts. I decided to try out a batch using some surplus mint I had knocking about in the fridge. Oh my was it good. I served it up over some grilled vegetables and I think it went down a treat!
Mint, Parsley and Pecan Pesto
2 Cups of Fresh Parsley, roughly chopped
1 Cup of Fresh Mint, roughly chopped
3/4 Cup of Pecans
1 large clove of Garlic, crushed
Juice of 2 Lemons
1/3 Cup of Olive Oil
Salt and Pepper to taste
- Place all the ingredients, except the salt and pepper, into a blender or food processor. I use a “nutribullet” for mine. Pulse all the ingredients until well combined. the mixture should still have some texture to it so try not to get too blender happy. You may need to scrape down the sides of the blender to ensure all the ingredients get well incorporated.
- Give it a taste and add seasoning to suit you. I like a pinch of salt and a good teaspoon of freshly ground black pepper.
- Store in an air tight container covered in a layer of olive oil for about a week, if it lasts that long.
Enjoy fooodies x