Try this Basil-Mint Pesto recipe, or contribute your own.
- Carbohydrate 0.32405 g
- Cholesterol 0 mg
- Fat 27.0163 g
- Fiber 0.1325 g
- Protein 0.05475 g
- Saturated Fat 3.73306 g
- Serving Size 1 1 Serving (28g)
- Sodium 0.76 mg
- Sugar 0.19155 g
- Trans Fat 0.731860000000003 g
- Calories 240 calories
Step-by-step
- In a food processor or blender add basil, mint, garlic, nuts, and olive oil and puree.
- Transfer mixture to a bowl and stir in cheese and cream.
- Add salt and pepper to taste.
- Store covered and refrigerated for up to 5 days.
- This recipe yields about 1 cup of pesto.
Traditional genovese sauces rely entirely on basil, but adding mint introduces bright top notes that modify the aromatic profile. Processing this green sauce successfully requires understanding equipment mechanics and thermal management.
- Use a food processor for a coarse texture or a high-powered blender for an emulsion, stopping every 15 seconds to scrape down the bowl and prevent frictional heat from oxidizing the delicate chlorophyll.
- Toast the pine nuts until they reach a golden brown color at 350 degrees Fahrenheit to release essential oils before blending.
- Stir the grated parmesan and heavy cream in by hand afterward to preserve their structural integrity rather than pulverizing them under mechanical blades.
- Scale quantities proportionally up or down, keeping the oil-to-herb ratio stable to avoid a greasy or overly pasty emulsion.
- Store the finished mixture in a sealed airtight container in the refrigerator for up to 5 days, pressing a layer of plastic wrap directly onto the surface to block oxygen contact.
Freezing changes structural integrity, so omit the garlic and cheese prior to freezing and incorporate them after thawing. Chemical changes during freezing degrade fresh dairy proteins, making post-thaw addition essential for flavor retention.
