I feel like in many ways I should have named this Vegan MoFo Goes Pasta or Pastafarians for Vegan MoFo. Or something like that. Maybe the Anti-Paleo Vegan MoFo? Out of my 18 posts for the month (2 shy of my goal, dang!), 5 entire posts were dedicated to my love of pasta. That’s 27.777777…% you guys! I’m not sure G will appreciate it, but maybe next year I should go all pasta all the time. What do you guys think?
Today’s pastaness comes from A Thought for Food–a gorgeously photographed whole foods blog that I draw quite a bit of inspiration from. Although I’d hoped to go out with more of a bang this year than just a plate of pasta, this weekend I focused more on throwing my back out (er, trail building–and no, I didn’t really throw my back out…it just feels that way) and wine. BUT last night I did sneak in enough time to throw together this quick and excellent pesto–and it turns out there’s quite a lot of bang in this simple dish!
Mint is something that I usually plant (in pots because heaven help me if it ran amuck in the garden…) but something that I always forget about outside of mojitos. And mojito flavored things. And I haven’t really done much of either since…2009. So, needless to say, with a crap ton of mint in a pot this year and no plans for it, mint pesto seemed like my go-to solution for harvesting and enjoying the green stuff.
Turns out that mint pesto doesn’t really taste as mint-ish as I’d expected–and in a good way! Herbaceous with a little bit of that refreshing bite we all associate with the herb, the star of this pesto is good quality olive oil and a touch of fresh garlic. Keep the ingredients simple and well-sourced. And use a good quality pasta. The stuff I had on hand, not so much. But for a recipe like this, next time I’m going to go all in and learn to make orecchiette. It’s going to happen. And soon!
From A Thought for Food
2 1/2 cups mint leaves, stems removed, rinsed and dried
1/4 cup whole almonds, chopped
1 garlic clove
1/4 cup olive oil, plus 1 tablespoon
1/2 tsp sea salt
I chose to do this in a food processor, so I simply put all my ingredients in the bowl and processed until smooth.
You can also do this by manually copping or using a mortar and pestle.
Makes enough for 1 lb of pasta.