A fresh and original recipe to break out from the standard basil and pine nuts pesto for a pasta sauce which is flavourful and fresh!
Autumn is here and despite the fact that here in Salento it is still quite warm, I know that it is just going to be a matter of weeks for temperature to drop, and I also know that my beautiful plants of fresh herbs will soon sadly die!
So before that happens I am determined to make as many recipes as possible!
This pesto in fact, uses fresh mint just picked up from my garden, and a delicious and creamy pumpkin seed butter.
Use it to dress up some pasta and you WILL LOVE IT!
Ingredients (serves 2):
- 2/3 cup of fresh and washed mint leaves
- 2 tbsp pumpkin seed butter
- salt and pepper
- 2 tbsp grated parmesan cheese + more to serve
- 2 tbsp extra virgin olive oil (alcenero biologico)
- 1 clove of garlic (optional)
- 200 g shortcut pasta
Place the mint leaves, olive oil, grated parmesan cheese, salt, pepper and pumpkin seed butter into a food processor.
Blend until creamy (note: I did not use any garlic but if you like it, please add one clove)
Cook pasta based on package instructions
Drain it and dress it with your pesto. Serve it up with some more grated parmesan cheese
This turned out really SO YUMMY, LIGHT and FRESH.
Vegan option: use nutritional yeast instead of parmesan cheese