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Basil Mint Pesto with Walnuts

by 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.

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Comments

  2. theSaucyLady says

    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

  4. Karina says

    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

    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

  11. Claudine says

    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

  13. Kate says

    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

    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

  16. Christine says

    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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