25 Aug mint + almond pesto
Our mint and almond pesto is a great alternative to the more ubiquitous basil pesto. We’ll never tire of basil pesto, but it’s nice to mix things up every once and a while. This also works as a lovely accompaniment to roast lamb or slathered on a steak sandwich.
Mint and Almond Pesto
150g spaghetti (or enough for two people)
A large bunch of fresh mint leaves
2 cloves of garlic
50g of chopped (not ground) almonds
50g of Parmesan cheese
8 tablespoons of olive oil
- Cook your spaghetti according to the packet’s instructions. It will take between 7 and 9 minutes.
- Meanwhile, make your pesto by picking the leaves of mint from their stalks. Add them to your food processor. Use a fine grater to grate the garlic into the mint. Add the chopped almonds. Finely grate the Parmesan and add to the processor. Add four tablespoons of the olive oil and blitz until the mint has been finely chopped. Add another two tablespoons of oil and blitz again. If you are happy with the oiliness of the pesto, you’re done. If not, add another tablespoon or two.
- Drain the pasta and return to its saucepan. Spoon in the mint and almond pesto and mix everything together well. Serve with some extra grated Parmesan and a sprinkling of salt and pepper.
Storecupboard Essentials: Almonds
It might be wise to stock up on whole, flaked and ground almonds. Most of the world’s almond supply come from California. The drought that has been devastating farms all over the US state has affected the almond supply. Might be time to stock up before availability decreases and prices rocket.
This recipe first appeared in The Irish Independent on August 20th