A sauce with a balsamic scent unmistakable, perfect to accompany grilled meat, fish (like a cut of tuna) is vegetables and give the dishes a fresh flavor and decided.

The mint pesto it is prepared in a few minutes and is therefore an ideal recipe for those with little time or, especially in summer, does not want to spend too much time in the kitchen. And then it's a way to use the mint that maybe you have on the balcony or in the garden and that really grows in abundance this season (you can also make one syrup or use it in this flan with zucchini).

How to make mint pesto: the recipe

Ingredients

To prepare the mint pesto you will simply need: 15 g of mint leaves, 50 g of grated parmesan or pecorino, extra virgin olive oil, 40 g of pine nuts, salt and black pepper.

Method

The preparation of the mint pesto, as mentioned, it is simple and very fast. It begins by carefully washing the leaves of mint. Once washed, the leaves go dry well with the help of a few sheets of absorbent paper.

In the vessel of the mixer (or in the mortar for those who love to do everything by hand) it is therefore necessary to put the dry mint leaves and i Pine nuts, operating the instrument for about a minute, depending on the power you have set. Only at this point yes they add extra virgin olive oil, the grated cheese, salt and pepper, mix all the mixture with a spoon and restart the mixer for at least another minute and in any case until the mint pesto it will not be compact and sufficiently dense.

Before using it, you need to to rest the pesto a few minutes.

A variation of the classic mint pesto is the one that adds the nuts. The preparation is almost identical to the recipe with the simple mint, you just have to remember to add 50 g of shelled walnuts in the mixer together with the pine nuts. Compared to classic recipe, the one with walnuts will have a stronger flavor.