With bonus tip for a great office lunch
There are two things you can do with a bunch of mint leaves, one is mojitos and the other one is mint pesto. For the second option, keep reading!
This mint pesto pasta recipe was totally improvised. I went to the supermarket that day to do the regular grocery shopping, and instead of buying the basil leaves on my list I got mint leaves by mistake. My intention was to make a bolognese and basil pesto and that is exactly what I did, swapping basil for mint!
I couldn’t take pictures of the bolognese because I made it at night for dinner and there was no natural light anymore, but let me know if you would like to see that and I will make it again.
Now let’s get into the mint pesto, shall we?
I always tend to simplify the recipes and use handfuls and cups as measurement. So forgive me if this isn’t very accurate but I’m sure it will work out perfectly.
For the pesto: a bunch of mint leaves; 2 tbsp of olive oil; juice of half lemon; handful of pine nuts or cashews; about 1-2 tbsp of water, depending on how runny you like it; salt and pepper to taste.
For the pasta: pasta of choice, I use brown rice or spelt pasta; a handful of sun dried tomatoes (chopped); half medium onion (chopped); chopped nuts and parmesan cheese (optional)
Put all the pesto ingredients except the water in a high-speed food processor. Blend everything for about 30-40 seconds. Add the water depending on the texture you want to get. When creamy and smooth taste it to see if it needs more salt or pepper. Leave it aside while you make the pasta.
Bring a sauce pan to the boil and place the pasta. Boil according to package instructions. In the mean while chop the onions and place them in a pan with a good glug of olive oil and fry for 2-3 minutes until soft. Then add the chopped sun dried tomatoes and stir together. Grab your mint pesto and add 2-3 table spoons to the pan and stir everything together. If too sticky add a bit of water to make it saucy. Then add your pasta and mix everything togeher. Add some salt and pepper to taste. For extra yumminess, top with grated parmesan cheese and chopped nuts.
Bonus tip: you can save the extra pesto in an air tight container! You can either freeze it or leave it in the fridge for 3-4 days. For an awesome office lunch, take some boiled pasta in a separate container and take your pesto, from fridge or freezer. When you are ready to eat just add some hot water to the pesto container and stir. Serve over your pasta and enjoy!