Basil-Mint Pesto

This emerald pesto is ideal when the weather  starts to warm up – the  mint adds a springy note while the basil offers a hint of summer to come. Stir it into Maria Speck’s Speedy Chickpea Couscous with Pesto, serve a dollop atop fish or poultry, spread it on crostini or add it to hot pasta. This pesto recipe yields a generous amount. Use whatever you need now, and freeze the leftovers in an ice-cube tray. Once it’s frozen, pop the pesto cubes out of the tray and transfer them to a heavy-duty zip-top bag and freeze up to 1 month.

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One Reply to “Basil-Mint Pesto”

  1. Pingback: Speedy Chickpea Couscous with Pesto « Nourish Network

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