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Basil Mint Pesto with Walnuts

May 19, 2011 by Nicole 16 Comments

Zucchini Ribbons with Basil Mint Pesto

I had some bunches of fresh basil and mint in the fridge that needed to be used up, so I combined them with olive oil and walnuts for a bit of a different take on my usual pesto.  The resulting sauce was beautiful and when I tossed it with some sauteed zucchini ribbons, I ended up with a quick, bright, and refreshing lunch.

To make the zucchini ribbons, you will need a mandoline or a wide vegetable peeler.  Instead of getting out my big mandoline, I used my little Kyocera ceramic slicer.  It worked perfectly to create nearly paper-thin slices of zucchini and I even managed to keep from slicing my fingers.  I sauteed the zucchini briefly in some olive oil – it only takes a minute or two to cook when it’s that thin, then dropped a big spoonful of pesto into the pan and tossed it all together.  I sprinkled a handful of chopped walnuts over the top and lunch was served.

My whole lunch took less than 20 minutes to prepare and it looked pretty enough to be a restaurant plate.  On days like this, I really love cooking for myself.  What do you have in your fridge that needs to be used up soon?  It’s almost time for lunch!

Basil Mint Pesto

Basil Mint Pesto with Walnuts
makes about 1 cup

1 cup lightly packed basil leaves
2 cups lightly packed mint leaves
2 garlic cloves, peeled and chopped
1/4 cup chopped, toasted walnuts
1/2 teaspoon kosher salt
squeeze of fresh lemon juice
1/2 cup extra virgin olive oil
1/2 cup shredded Parmigiano Reggiano

Put the basil, mint, garlic, walnuts, salt, and lemon juice in the bowl of a food processor.  Pulse to chop ingredients, scraping down the bowl as necessary.  With food processor running, drizzle in the olive oil in a slow but steady stream. Scrape down the bowl with a rubber spatula and add the parmesan cheese then pulse again to combine.

Recipe notes: If you’d like to freeze the pesto, leave out the cheese. When you’re ready to use it, defrost the sauce then stir in the cheese.

Filed Under: Herbs and Spices, Low Carb, Sauces and Dressings, Vegetarian

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Reader Interactions

Comments

  1. Olga @ MangoTomato says

    May 19, 2011 at 10:18 am

    LOVE how that pesto looks! Glad I'm not the only one how uses things other than basil to make pesto.
    Reply
  2. theSaucyLady says

    May 19, 2011 at 10:47 am

    Just lovely! I made a dish very similar to this last summer after being inspired by a French Provencal dish I had had at a restaurant- it's so bright and fresh!
    Reply
  3. Julia @Lemons and Loafers says

    May 19, 2011 at 10:55 am

    looks phenomenal. im dairy free so i would probably substitute cashews or nutritional yeast for the parm. can't wait to try!
    Reply
  4. Karina says

    May 19, 2011 at 11:12 am

    Looks luscious. I'm a big fan of using mint in pesto. I prefer using nuts beyond the usual pine nuts, too. Walnuts and pecans make a rich and lovely pesto. Beautiful, Nicole!
    Reply
  5. SallyBR says

    May 19, 2011 at 1:41 pm

    my kind of recipe for Spring and Summer days - haven't made pesto with mint, sounds delicious and refreshing plus, I cannot get enough recipes for zucchini, my favorite veggie! ;-)
    Reply
  6. Liren says

    May 19, 2011 at 3:50 pm

    So refreshing! That is the ideal lunch, when paired with the zucchini!
    Reply
  7. Easy Salad Recipe says

    May 19, 2011 at 7:05 pm

    I have these same things to use up. Wonderfull idea. Thanks.
    Reply
  8. Neil Butterfield says

    May 19, 2011 at 10:42 pm

    Looks and sounds stunning.
    Reply
  9. Georgia @ The Comfort of Cooking says

    May 20, 2011 at 8:00 am

    This looks so delcious, and I love that you added mint and toasted walnuts to make this lovely pesto! Served over the zucchini ribbons I bet it tasted absolutely delicious. Thanks for sharing!
    Reply
  10. LiztheChef says

    May 20, 2011 at 10:56 am

    You inspire me to be more creative with my pesto-making.
    Reply
  11. Claudine says

    May 20, 2011 at 10:38 pm

    Saw the recipe in the morning and cooked it as first course for the evening meal. Fabulous! Tasted even better than I had imagined. Thank you.
    Reply
  12. Sweet Scarlet Designs says

    May 31, 2011 at 7:25 pm

    This looks so good! *drooling here*. Elise
    Reply
  13. Kate says

    June 6, 2011 at 1:03 am

    Great recipe, made it yesterday without the garlic as we don't care for the flavour, but substituted shallot instead. Worked out well and we shall be enjoying it again and again. A cup of Jamine with flowers tea from The Tea and Coffee Emporium was a fitting finishing touch to the meal. Thanks for the post and the opportunity to comment.
    Reply
  14. Alta says

    June 18, 2011 at 5:47 pm

    I received a HUGE bunch of zucchini and summer squash from my CSA today. Was just wondering what I wanted to do with it. I've made zucchini ribbons before - and you've come up with a lovely, easy way to enjoy them. There is a mountain of basil in my garden right now too - this will be just the thing.
    Reply
  15. ted kathan says

    August 7, 2011 at 11:48 pm

    humm, looks delicious, good recipe too!!
    Reply
  16. Christine says

    May 20, 2014 at 5:39 am

    Fabulous recipe! Just made it for lunch with my hubby. Did not have enough herbs but made due with 1.5 cups altogether (loosely packed) and added more liquid (water) and almond flakes as well as walnuts. Very elegant (ribbons usually are!) and will definitely do this one again!
    Reply

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