Lime and Mint Pesto
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 bunch mint
- 150 g parmesan, or Grana Padano
- 75 g pine nuts
- 1 lime (s)
- 75 ml olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Roast the pine nuts in a non-stick pan without adding any fat. Make sure to keep an eye on them while roasting to prevent them from burning. Set the pine nuts aside after roasting.
- Remove all stalks from the mint. Rinse the mint leaves with plenty of cold water and then spin dry. Put the pine nuts, mint leaves, cheese and olive oil in a multi-chopper or use a hand blender. When everything is mixed into a nice pesto, season with the juice of the fresh lime, salt and pepper.
- The pesto tastes best with fresh pasta, but can of course also be served with beef, pork or poultry.
- The pesto should never be warmed up, only poured onto the warm pasta, as the mint loses its taste when heated.
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