I’ve told you how much I love pesto and how easy is to make it at home. I always make big batches and keep it in the fridge for months. But the basil season is over, and I finished my pesto stock too early this year, so I had to come up with a new pesto recipe, made with winter goods.
After many experiments I guess I’ve mastered this spinach and mint pesto recipe. It is very easy to make and makes a lot of pesto (never measured how much exactly :). I always share some with my family, and keep the rest on the freezer.
Ps. You may find the basil pesto recipe here.
- 500 g spinach
- 1 cup mint leaves
- 2 bunches parsley
- 2/3 cup un-shelled pistachios
- 2/3 cup pepitas (sunflower seeds)
- 2/3 cup olive oil
- 200 g hard cheese
- The juice of a medium lemon
Note : 1 cup – a standart cup of 240 ml
- Clean the spinach and keep only the leaves.
- Clean the mint and parsley, save only the leaves and set aside.
- Shred the hard cheese and keep it aside.
- Pulse all the ingredients, except the hard cheese, salt and pepper in a food processor.
- Turn out into a bowl add the hard cheese and adjust for salt and pepper to taste.
You may keep some in an airtight container the fridge for 4-5 days and divide the rest into portions and freeze, so you can use it for many months.
To prepare the pasta with pesto cook the pasta according to the package direction. Drain in a colander and add the pesto sauce 2-3 tbs per each serving of pasta, depending on how much you love the sauce.