Pesto, presto!

My favorite pasta topping is probably pesto, which literally means 'paste'- you can pretty much throw everything into it. And so I did. The mint / walnut combo was quite nice, the ingredients worked fine together and the outcome was tasty but not overly strong (as I feared at some point when I bashed the mint and the smell was VERY strong).
This is great with pasta, but also fantastic to coat grilled chicken or any sort of baked cheese, like ricotta.

Minted Walnut Pesto

50 grs mint leaves (picked and chopped)
1/2 garlic glove
4 Tbsp walnuts (lightly toasted)
50 ml olive oil (used a delicate one, with low acidity)
1/2 cup grated Parmesan

Put walnuts coarsely chopped in a saucepan with a little olive oil and toss for a couple of minutes, just to warm through. In a pestle and mortar, pound the garlic with a pinch of salt, add mint leaves and bash. Remove mixture to a bowl. Bash walnuts and add to mint puree. Add half the cheese, some olive oil and stir. Season to taste. Add most of the remaining Parmesan and some more oil. Keep doing so until you get the right taste and consistency.


Susan from Food Blogga said...

That first pic is fabulous, Suzana. I love the earthy flavor and chewy texture of the added walnuts. My only complaint is that I don't get to enjoy some for lunch today.

Cris said...

Your pictures are stunning Suzana! And your food... so yummy!