Rosemary and Mint Pesto
Votes: 2
Time: 10 min.
Complexity: easily
Quantity: 150 ml.
Complexity: easily
Quantity: 150 ml.
Nutritional value per serving:
Calories 837, total fat 80 G., saturated fats 15 G., proteins 21 G., carbohydrates 16 G., fiber 10 G., cholesterol 25 mg, sodium 587 mg, sugar 1 G.
Calories 837, total fat 80 G., saturated fats 15 G., proteins 21 G., carbohydrates 16 G., fiber 10 G., cholesterol 25 mg, sodium 587 mg, sugar 1 G.
If you love pesto for its strong basil flavor and aroma, try this version with other equally fragrant and vibrant herbs like mint and rosemary. Blend the fresh herbs in a blender with pine nuts, high-quality extra virgin olive oil, and Grana Padano cheese and serve fresh with roasted meat or poultry.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/3 cup toasted pine nuts
- 3 cups fresh mint leaves
- 1 teaspoon chopped garlic
- 1 teaspoon chopped fresh rosemary
- 0.5 cup coarsely grated Garna Padano cheese
- 0.5 cups extra-virgin olive oil
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Recipes with similar ingredients: mint, rosemary, pesto sauce, pine nuts, grana padano cheese
Cooking the dish according to the recipe:
- Place the pine nuts in a food processor and pulse until finely chopped. Add the mint, garlic, rosemary, and 1/4 teaspoon of salt and chop finely. Add the cheese and pulse to distribute evenly. With the food processor running, slowly pour in the olive oil and pulse until combined. Transfer the pesto to a bowl.
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