mint pesto

Mint Pesto

veganmofo2013

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!

Mint Pesto

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.

Comments
5 Responses to “Mint Pesto”
  1. Caitlin says:

    i love mint pesto! i haven’t it in ages, though. i’m sure it tastes so delicious, especially with mushrooms. mushrooms taste amazing with everything.

  2. You won’t hear me complain if you go all pasta all the time next year! I love a good pesto. Most times I actually prefer a non-tomato sauce for pasta, and mint pesto sounds lovely!

    I hope your back feels better soon!

  3. Eileen says:

    Hey, all pasta al the time sounds great to me! I’m not sure I’ve ever had mint and garlic together before…maybe in some Middle Eastern dish? It sounds super interesting!

  4. This sounds so good! I need to start growing mint again. I accidentally let my plant freeze last winter.

  5. Hannah says:

    The sound of anti-paleo is music to my ears. Honestly, it’s about time…

    But in all seriousness, I love how fresh and bright that mint pesto sounds. A perfect pairing to meaty, earthy mushrooms, no doubt!

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