If you’re looking for a unique pesto, give this delicious Rucola-Mint-Pesto a try: it has a fresh, aromatic and wonderfully unique taste – all in all it offers everything you want for a tasty summer pesto. The Rucola-Mint-Pesto is ready in just 15 minutes and you can let your imagination run free in choosing what to serve it with: to give you a few examples, it goes great with pasta, bread, pizza, rice and many other meals.

Recipe:

Shopping List for around 350g of Rucola-Mint-Pesto

80g rucola
20g mint leaves
100g parmesan
100g pine nuts
the zest of 1 organic lemon
2 garlic cloves
cold pressed olive oil (you can also use regular olive oil if you don’t have cold pressed)
pepper
salt

Preparation Time: approx. 15 minutes

Directions for the Rucola-Mint-Pesto:

Roast the pine nuts in a non-stick pan on high heat until they are lightly brown. Put them, together with the parmesan (broken into large pieces), into a blender or food processor. Mix until everything is finely chopped. Pour the nut/parmesan mix into a large bowl where you will eventually mix everything together in.

Wash the rucola and the mint leaves and place them in the blender or food processor – also add the peeled and roughly chopped garlic cloves. Mix to finely chopped and add to the bowl with the nuts and parmesan.

Grate the zest of the lemon into the bowl with your rucola, mint, garlic, parmesan and nuts. Now stir the ingredients all together to mix well. As you stir, pour the cold pressed olive oil into the mix until the pesto is really smooth.

To finish, add salt and pepper to the Rucola-Mint-Pesto to taste and put your pesto in a preserving jar. Flatten the top of the pesto and drizzle olive oil on top just to cover. This will help the pesto last longer – stored in the fridge you can enjoy it for at least 4 weeks.