Using the fresh, low-maintenance herbs from your vertical garden is the best part of urban gardening! Pesto is an ideal recipe because it uses a large volume of leaves and is freezer-friendly, allowing you to quickly process a big harvest.
This recipe for Basil & Mint Pesto combines the sweet, peppery notes of basil with the bright, cool flavor of mint for a refreshing twist on the classic Italian sauce.
Basil & Mint Pesto Recipe
This recipe yields about 1 to 1.5 cups of pesto.
Ingredients
| Item | Quantity | Notes |
| Basil Leaves | 1.5 cups, packed | Harvest from your vertical garden. |
| Mint Leaves | 1/2 cup, packed | Use spearmint or peppermint. |
| Pine Nuts | 1/3 cup | Walnuts or slivered almonds are great substitutes. |
| Garlic | 2 cloves | Adjust to your taste. |
| Parmesan Cheese | 1/2 cup, grated | Freshly grated is best. |
| Extra Virgin Olive Oil | 1/2 cup + 1-2 tbsp | Adjust quantity for desired consistency. |
| Lemon Juice | 1 tbsp | Helps retain the vibrant green color. |
| Salt & Pepper | To taste | Start with 1/4 tsp salt. |
Instructions
- Toast Nuts (Optional but Recommended): Place the pine nuts (or substitute) in a dry pan over medium heat for about 3-5 minutes, until lightly golden and fragrant. Let cool completely. This enhances their flavor.
- Combine Dry Ingredients: In a food processor, combine the toasted nuts, garlic, and a pinch of salt and pepper. Pulse several times until the nuts and garlic are finely chopped.
- Add Herbs and Cheese: Add the basil leaves, mint leaves, and Parmesan cheese to the food processor. Pulse several times, scraping down the sides as needed, until the mixture is a coarse paste.
- Emulsify with Oil: With the food processor running on continuous speed, slowly drizzle the olive oil through the feed tube until the pesto reaches your desired consistency. Add a little more oil if you prefer a smoother, runnier sauce.
- Finish and Adjust: Add the lemon juice and pulse one final time. Taste and add more salt, pepper, or lemon juice as necessary.
Tips for a Perfect Pesto
- Dry Your Herbs: Ensure the basil and mint leaves are completely dry after washing (pat them down with a paper towel). Any residual water will make the pesto watery and cause it to separate.
- The Right Consistency: Stop blending before the pesto becomes a perfectly smooth liquid; a little texture is traditional and desirable.
- Storage: Store the pesto in an airtight container in the refrigerator for up to one week. To prevent the surface from oxidizing and turning brown, pour a thin layer of olive oil over the top before sealing the lid.
- Freezing: Pesto freezes beautifully! Spoon it into ice cube trays, freeze until solid, and then transfer the cubes to a freezer bag. This gives you single-serving portions of fresh flavor all winter long.
