My reputation as the Cookie Lady didn’t come out of nowhere… I bake a lot. Like a lot a lot, especially when it’s cold outside. As a baker, there are certain ingredients you always want to have on hand—like nuts, for example. When I’m not baking, I like to find different ways to use up those ingredients. Homemade pesto is a great opportunity to use different types of nuts. Although it’s traditionally made with pine nuts, pesto is super versatile, even when you change up the flavor profile slightly.
Store-bought pesto is good… but homemade pesto is better!
And if you’re really lucky, you might even be able to find homemade pestos at your local grocery stores. I’m fortunate to live in Oak Park, where several local shops have great homemade pesto available… but it’s so easy to make it at home that I usually go for homemade pesto anyway. The recipe I’m sharing with you today is a variation on a traditional pesto—we’ll add a few sprigs of fresh mint to brighten it up. As I mentioned earlier, this recipe calls for almonds, but feel free to use pine nuts or walnuts if you like those better.
Mint and Basil: A Match Made in Heaven
Did you know there are over 3,500 plants in the mint family? Some of them might even surprise you: Basil is one of them, and so are rosemary, sage, marjoram, thyme, catnip, and lavender, just to name a few. Many of these herbs have totally different flavor profiles, so there are infinite possibilities for interesting flavor combinations. Mint and basil happen to be one of my favorites. Mint has a cooling flavor and a refreshing aroma, while basil’s flavor has a warm, bright flavor and a peppery aroma. They balance each other out.
Mint and Basil Pesto with Almonds
Ingredients
- 2 cups packed fresh basil leaves
- 1 cup packed fresh mint leaves
- ½ cup grated or shredded Parmesan or Asiago cheese
- 1/3 cup unsalted slivered almonds, pine nuts or walnuts
- ½ cup, plus more as needed, extra-virgin olive oil
- Salt and pepper to taste
Instructions
- Place the basil, mint, cheese, and nuts into the bowl of a food processor. Pulse, scraping down the bowl side occasionally, until combined.
- With the processor running, slowly pour ½ cup olive oil through the feed tube. If the pesto isn’t creamy enough, add additional oil until you get the consistency you would like.
- Taste the pesto before adding seasoning. I usually add a little bit of pepper but often find that I often don’t need any more salt as the cheese adds a salty flavor. Transfer the pesto to a bowl. The pesto can be used immediately or stored in the refrigerator for up to one week. You can also freeze the pesto for up to 2 months.
