I first learned of pesto in college, when I ordered it from our campus’s Ameci. It was so bright and flavorful and so different from tomato-based sauces I’ve become accustomed to. Having a food-obsessed tendency, one night I was thinking out loud of how pesto is made when my Italian roommate chimed in and told me it was a mixture of basil, oil, cheese, and pine nuts. That’s it? I couldn’t believe how simple it was. Since, I have found that the ingredients in pesto are very interchangeable and can yield delicious pestos with all sorts of flavor combinations. I have swapped basil with kale, parmesan with pecorino, and pine nuts with walnuts and have yet to come across a combination I don’t like.
Today, I bring you my latest combination – spinach, mint, almonds, and asiago. Spinach and mint pesto has a clean, bright and refreshing flavor that will add a “pop” to all your favorite pesto dishes.
In a food processor, blend together all the ingredients and season to taste with salt & pepper.
This recipe makes about 4 cups of pesto so you can enjoy pesto all week long!
Toss it with your favorite pasta, using my foolproof al dente method for an easy meal on busy nights.
Or, spread it on your favorite sandwich for a flavor surprise.
Spinach & Mint Pesto
Ingredients
- 1/4 cup fresh mint leaves
- 4 cups fresh spinach leaves
- 1/2 cup whole raw almonds
- 1 1/2 cups Asiago cheese, grated
- 1 cup olive oil
- Salt & pepper to taste
Instructions
- Combine all ingredients in a food processor. Pulse until smooth or desired consistency is achieved, scraping down the sides as necessary.
- Season to taste with salt and pepper
Notes
Can be served warm or cold. Storage conditions
Store in an air tight container in the refrigerator for up to 2 weeks.
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