Mint Pesto with Basil, Pinenuts and Parmesan (Italian)

This mint pesto recipe is ideal for summer days, offering a very fresh alternative to traditional types of pesto. It combines fresh mint with basil, pinenuts, grated Parmigiano and extra-virgin olive oil. The choice of mint used in the pesto will change the flavour of the pesto. Use 'nepitella' or lesser calamint for a milder taste. Alternatively, 'menta Romana', similar to spearmint will provide a more pronounced minty flavour. This fresh and creamy contemporary Italian linguine pasta with mint pesto recipe is perfect for summer days when mint is in season and heavy meals are the last thing on our minds.

1 handful fresh mint leaves
1 handful fresh basil leaves
1¾ oz Parmigiano Reggiano freshly grated
1 handful pinenuts
sea salt
extra-virgin olive oil as required

Ricotta Cream:
7 oz fresh ricotta

Rinse the mint and basil leaves and pat them dry with kitchen paper.

In a blender or food processor, add the mint leaves, basil leaves, grated Parmigiano Reggiano, pinenuts and a pinch of salt. Start blending, gradually adding olive oil until the pesto reaches a smooth consistency.

It's better to blend using short pulses to prevent the blender blades from heating up and spoiling the basil and mint.

Makes 4 servings.

Cook’s Notes:

• To make this recipe vegetarian, use a vegetarian hard cheese or parmesan. Italian Parmigiano Reggiano is made with animal rennet.
• To make this recipe gluten free, use a gluten free pasta.
• Mint pesto can also be enjoyed as a dip or a sauce with seafood or meat.