I love mint, so this was a natural progression. I think pistachios are better than pinenuts with mint, and almonds work well also. You could use either one, but I like the mixture. I prefer to use a mortar and pestle for my pesto, both for flavor/texture, and because it is hard to do smaller batches in a food processor. Both methods are given , but I hope you will try the mortar and pestle method.
INGREDIENTS:
1 large clove of garlic, peeled and de-germed, and chopped finely Extra virgin olive oil, as needed 3 tablespoons shelled salted pistachio nuts 1 heaping tablespoon roasted unsalted almonds 60 larger, tender mint leaves Salt and fresh ground pepper to taste
METHOD:
Mortar and Pestle:
In a large mortar, add 2 tablespoons of oil, add a pinch of salt, and then add the garlic. Crush with a pestle until a paste forms.
Add half the nuts, and crush to a medium-coarse meal. Add oil as needed to keep the mass moving.
Add the rest of the nuts and proceed to crush the remainder to a medium coarse meal.
Make a well in the center of the nuts and add half the mint leaves.
Crush to pulverize the mint, adding a little oil as needed. Stir the entire contents of the mortar and crush the nuts some more.
Again, make a well in the center of the nuts, and add the rest of the mint. Crush to a pulp and then stir the mass around to amalgamate the mint into the nuts. Season with salt and pepper, then work the nuts to produce a fine grained paste. Add olive oil until the mixture is loose, but not quite liquid.
Taste for salt and oil balance and adjust as needed.
Store in the refrigerator covered with a thin layer of oil. Keeps 3-4 days.
Food Processor Method:
Add the garlic and pinch of salt to the processor, and 2 tablespoons of oil. Process as finely as you can.
Add the nuts and pulse to break up and form a medium-coarse meal. Add oil as needed to keep the mass moving.
Add the mint to bowl and process 15 seconds. Add oil to form a slurry.
Process 15 more seconds. The nuts should be finely ground and the mint should be pulverized. Taste for salt, and season with salt and pepper and pulse to combine. Add olive oil until the mixture is loose, but not quite liquid.
Store in the refrigerator covered with a thin layer of oil. Keeps 3-4 days.
Chef’s Notes:
Use this as you would pesto. Cook pasta until al dente, and then remove ½ to ¾ cup of the pasta water and set aside. Drain the pasta into a colander. Add the pesto to a bowl large enough to hold the pasta. Add ½ a cup of the hot pasta water and stir to thin the sauce and combine well. Use more water if needed. Add the pasta, and toss, then serve. Lemon juice can be used to thin the pesto as well. I also like this pesto on seared halibut that has been drizzled with lemon infused olive oil, and as a smear on sandwiches and to top grilled chicken, and as a sauce for sautéed vegetables such as summer squash.
Source: Chef Andrew E Cohen
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