This pesto recipe is a totally different recipe than the classic, it is a mint and almond pesto. Each bite is an explosion of flavor in your mouth. And not only from the mint, from the combination of flavors as well. Let me tell you more.
What’s pesto?
Pesto is a sauce made with a mortar and pestle that normally has greens, walnuts, garlic, Parmesan cheese (which we do not use for a vegan diet), and olive oil. The word pestare, in Italian means to pound, hence the word pesto. Which is why pesto has so MANY variations.
All of them are delicious.
MINT AND ALMONDS PESTO
This is not your typical basil and parsley pesto, this pesto comes with a Latin twist.
The ingredients are: parsley, mint, lemon, almonds, garlic and jalapeño. You can remove the veins and seeds from the jalapeño so that it does not bite as much, but I like it spicy so I leave them in.
The important thing is the combination of ingredients, which together create a flavor party in your mouth every bite you take.
WHAT IS THE EASIEST WAY TO MAKE THE PESTO?
Definitely in the food processor (affiliate link). It’s just a matter of putting all the ingredients in the bowl, cover, and pulse until everything is chopped super small.
I like this mint and almond pesto to give the dish a little more texture. I prefer the almonds to remain as small chunks, which give an amazing CRUNCH to the dish.
✎TIP You can prepare the pesto the night before and store it in the refrigerator. When storing, put a stream of olive oil on top to protect it from oxidating and turning black in color. If it does end up oxidating, you can remove it or mix it, it will not affect the taste at all.
THIS mint and almond pesto goes GOOD WITH …
- Short pasta. Penne, fusilli or rigatoni are perfect for the texture and shape they have. The pesto fits perfectly on each piece of pasta.
- With a salad. Serve this pesto with a salad with a simple vinaigrette, a Caesar salad, or with a Mediterranean bean salad.
- Drinks. Goes great with hibiscus water, horchata, or a summer sangria.
Serve this pasta at room temperature, take it on a picnic, take it on a trip. Serve it at dinner or at lunch. This really is a pasta that will become one of your favorites.
When you do share a photo on Instagram or Fb. You can also save it on Pinterest to do it later. If you make it, it would be incredible if you give this recipe ✨5 stars✨ and leave me a comment with your questions, suggestions, and ideas.
Pasta with mint and almond pesto
Equipment
- Food processor
Ingredients
- 1 penne, rigatoni or fusilli
- 1/2 cup almonds
- 1 cup parsley tightly measured
- 1/2 cup mint leaves tightly measuered
- 1 jalapeño
- 1 garlic clove
- 2-3 tablespoons lime juice
- 1/2 cup extra virgin olive oil
- 1/4 teaspoon salt
Instructions
- Prepare pasta according to package directions .
- For the pesto , add mint , parsley , almonds , garlic , jalapeno and lime juice to cup food processor . Pulse repeatedly until it is all well integrated.
- Start the food processor and add the olive oil and salt. Let it run for a few seconds more .
- Drain the pasta and let cool slightly. Add the pesto and mix well so that everything is well integrated.
- To serve you can add a little olive oil, salt and freshly ground black pepper .
Notes
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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