Sauce · Dinner · Mint · Basil · Nuts · Vegetarian · Gluten-Free
Mint Basil Pesto
Mint brings a cool freshness that basil alone doesn't, and against sweet, roasted squash it reads as bright rather than minty. Pistachios go with both herbs and with the squash. It was made to spoon over the butternut squash and sausage pasta.
- Equipment
- small skillet · food processor
Instructions
- Toast. Toast the pistachios in a dry skillet for 3–4 minutes until fragrant. Let them cool slightly.
- Pulse. In a food processor, pulse the pistachios, garlic, lemon zest, and a small pinch of the salt until coarsely ground.
- Blend. Add the mint, basil, Pecorino, and lemon juice. With the motor running, stream in the olive oil until it comes together but still has some texture. Pulse rather than running it smooth; a little coarseness looks better dotted over a sauce.
- Taste. Add black pepper, and more lemon if it’s flat. Add the rest of the salt only now, and only if it needs it.
Serving ideas
Spooned over the Butternut Squash and Sausage Pasta. It’s also a great topper for grilled chicken; spoon it over the sliced meat while it’s still warm. Good on grilled lamb and roasted vegetables too, or stirred into yogurt for a dip.
Notes
- Pecorino is salty, and salted pistachios add more. That’s why the salt goes in last, after tasting. With salted pistachios you may not need any.
- For a mint-forward pesto, use 1½ cups mint to ¾ cup basil.
- Press plastic wrap onto the surface to keep it green. It keeps 3–4 days in the fridge.
