Pesto is not just for basil. Classically it is, of course, but the Italian word pestare means “to pound or crush,” so consider pesto a clean-the-fridge (or trim-the-herb-garden) dish that can take on whatever you want to pesti.
Think about it: What you’re doing is blitzing bits of things to turn the mix into a sauce or a condiment. So pick your herb of choice, pulse it with garlic, pine nuts, olive oil, and Parmesan cheese if that flavor’s right, then toss the results with pasta, dollop it on top of some grilled meat, or spread it on a sandwich. Your Cuisinart does not judge, so experiment.
For starters, try making pesto using mint. You’ll find a recipe below and video instructions above. And here’s a GIF of the final “smoosh,” just for fun.
by Angela Gaines
1 cup mint leaves
½ cup parsley leaves
½ cup sliced almonds, toasted and cooled
1 large garlic clove
1 Tbsp. lemon juice
1 lemon, zested
½ tsp. sea salt
¼ tsp. black pepper
¼ cup extra virgin olive oil
In a food processor, place parsley, mint, almonds, and garlic and pulse until mixture is finely chopped. Add lemon juice and zest, salt, and pepper to the processor and pulse again until combined. Slowly add the olive oil into the processor and pulse until combined. Scrape pesto into a bowl and reserve.
Use on meats, fish, roasted vegetables, and pasta. Anything!