Garden Fresh Basil Mint Pesto
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Oh, how projects get started...Someone asked a question on one of the other posts about drying mint,
...which made me think about all of the mint in my garden that I haven't used ONCE yet this year
...which made me google what I could do with all this mint
...which is when I ran across a recipe for a pesto made with mint!
Basil Mint Pesto
1 1/2 cups fresh basil leaves
1 1/2 cups fresh mint leaves
1/4 cup sunflower seeds
1/4 cup pecans, toasted on 350 degrees for 10 minutes
3 garlic cloves, minced
2 teaspoons lemon juice
1/4 teaspoon salt
...which made me think about all of the mint in my garden that I haven't used ONCE yet this year
...which made me google what I could do with all this mint
...which is when I ran across a recipe for a pesto made with mint!
I get to use more basil and the mint at the same time? Score! The recipe also calls for sunflower seeds, and I just happened to have a sunflower ready to be harvested. Love it when that happens!
As you can see, the birds have already been munching on my sunflowers, and I was planning on giving the rest to the chickens. They will be disappointed that I found this recipe. So, I gathered the sunflower seed into a bowl.
The I harvested the mint and basil (making sure to pick extra as a treat for the rabbits- it is so easy to get side-tracked when playing in the garden). By the way, I do not recommend for anyone crack open all of the little sunflower seed shells to get the seeds out. It takes forever, and my fingers still hurt. Next time, I will give the sunflower seeds to the chickens and buy the seeds already shelled even though it was fun to use our own seeds.
The recipe goes together quickly and I love how it turned out. It uses very little oil, which makes it light, and the sweetness of the mint balances out the slightly bitter taste of the basil for a great combination!
If you want a pesto to use with pasta, I recommend the Basil Parsley Pesto, but if you are looking for a dip for crackers or veggie chips, this is the one!
I found the original recipe on the Meghan Telpner Nutritionista's blog, and then tweaked it a little.
1 1/2 cups fresh basil leaves
1 1/2 cups fresh mint leaves
1/4 cup sunflower seeds
1/4 cup pecans, toasted on 350 degrees for 10 minutes
3 garlic cloves, minced
2 teaspoons lemon juice
1/4 teaspoon salt
Mix all of the ingredients together in a blender or food processor. Yep, it's that easy!
What else do you use mint for???
