Best 6 Evans Mint Pesto Recipes

MINT PESTO

Steps:

• Add the mint, parsley, pistachios, lemon juice, parmesan cheese, garlic, and 4 tablespoons of cold water to your blender.
• Blend on medium speed (see notes) until the pesto is mostly smooth. Add additional water, 1 tablespoon at a time, if needed to thin the pesto and help it blend.

ROSEMARY-MINT PESTO

Steps:

• Put the pine nuts in a food processor and pulse until finely ground. Add the mint, garlic, rosemary and 1/4 teaspoon salt and pulse until finely chopped. Add the Grana Padano and pulse to combine. With the motor running, slowly pour in the olive oil and process until combined. Transfer to a bowl.

PESTO

Steps:

• Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

MINT PESTO PASTA

Steps:

• Bring a large pot of salted water to a boil and cook the pasta according to the manufacturer's instructions for al dente pasta.
• Meanwhile, put the mint leaves, pistachios and garlic in the bowl of a food processor and pulse until finely chopped. While still pulsing, slowly drizzle in the olive oil. Remove the lid and use your hands to break up the wedge of pecorino into small chunks and add them to the food processor along with a pinch of salt and pepper. Pulse until well combined but there are still small pieces of pecorino throughout the mixture. (You do not want to blend too much because it will cause the mint to brown.) Season with additional salt and pepper if needed.
• Transfer the pesto to a large high-sided skillet. When the pasta is cooked to al dente, use a large slotted spoon to lift the pasta out of the pot and directly into the skillet. Stir to combine. Turn the heat to medium-high and cook, stirring occasionally, until the excess water from the pasta has evaporated and some of the pecorino has started to melt, 3 to 5 minutes. Stir in the lemon juice and butter if using. Season with additional salt and pepper if needed.
• Transfer to a large platter and garnish with the grated pecorino and whole mint leaves. Serve warm or at room temperature.

RON SUHANOSKY'S MINT PESTO

Steps:

• Place all ingredients in the jar of a blender. Blend until smooth.

MINT PESTO

Steps:

• In a food processor, combine mint and almonds; process until finely chopped.
• With motor running, gradually pour oil through the feed tube. Season with salt. Keep at room temperature until ready to serve.