I adapted this recipe from my favourite cookbook, one I have mentioned on this blog quite a few times; Sunset Edible Garden Cookbook. Everything I have made from this book has turned out really well, so well in fact that when I found another cookbook from them I couldn't help but to order it.
While I was making this recipe I became increasingly skeptical about whether it was going to turn out, it just seemed like an unlikely combination and I also felt like the mint was going to be too much! But it wasn’t, it was a perfect pairing for the parsley and made the pesto very balanced. The original recipe called for 1 cup of roasted, salted pistachios, but Mick is nut-free so I substituted with pine nuts (they're a seed) and parmesan cheese. This recipe is a wonderful way to use to those herbs in your garden or in your CSA, plus it’s an excellent Meat-less Monday option.
Parsley & Mint Pesto
1 ½ cups flat-leaf parsley, loosely packed
1 ½ cups mint, loosely packed
½ cup olive oil
½ cup parmesan cheese, shredded
¼ cup pine nuts
Salt & pepper, to taste
In a food processor or blender, whirl up all the ingredients until finely ground. Taste and add salt and pepper. Taste again and add more of any one ingredient you think it missing.
You can make this up to two days in advance and refrigerate, or freeze airtight in small portions for later. I enjoy it over hot pasta with a little extra cheese on top.