"A variation of a great Italian dish given to me by a friend." — MASTER815K
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1 (16 ounce) package
uncooked linguini pasta
tomatoes, seeded and chopped
fresh basil leaves
fresh mint leaves
1 1/2 tablespoons
salt and pepper to taste
This was the best pesto recipe I've seen so far. I went to my local farmer's market to buy the freshest organic ingredients, and followed the recipe precisely. My family loved it. I will most definitely make this again. I think the ricotta added a nice texture and flavor. Next time I may refrigerate the blend overnite to enhance the flavor for the following day. Excellent!!
I followed this recipe exactly but added pork chops and served with garlic bread. I made the sauce a few hours before hand to let the flavours blend, annd I put the sauce over the linguinie in a wok and mixed it up to let the sauce heat up again. I served it to my hubby and a girlfriend who was visiting from out of town and we all agreed that it was lacking some major flavour! I definately reccomend adding much more garlic, basil, mint, salt, and pepper as this was quite bland as is! I fully expected "knock your socks off flavour" and it was far from that!
This was good, quite similar to regular pesto. I left the chopped tomatoes out of the food processor and just stirred them into the pesto before serving. I would make this again.
Pesto sure has come a long way from the usual suspects of basil, pine nuts and Parm; now pestos are made from a myriad of ingredients ... and I'm not complaining. While basil itself is so summery and fresh, the addition of mint in this creamy pesto is a brilliant way to add some zing and liveliness and works especially well with tomatoes. One minor caveat - this recipe appears to have been re-created like most of us cook, using a 'handful of these' and a 'few of those' as measurements instead of precise amounts (my 20 basil leaves were on the skimpy side as I had just cut back and stripped the plant earlier in the week, so I knew I needed to supplement with store-bought leaves). No matter, though, the end result was delicious and proclaimed a winner by all who tasted it ~ many thanks to MASTER815K.
Really tasty, esp. after we heated it up again and added (plain) chicken breast chunks. I didn't seed the tomatoes, all I could find was dry mint leaves and I also added more ricotta and a lot more parmesan.
I would recommend making this only with homegrown tomatoes, as it needs the extra flavour. Like another reviewer, I also didn't add the chopped tomatoes to the pesto in the food processor and instead just spooned them on top of the pasta mixed with the pesto. Other recommendations- add fresh or dried oregano for extra flavour, use rigatoni instead of linguini, as it's easier to stir and eat, and add a little extra water to make the pesto mixture more saucy.
I like that it was creamy, however I didn't have any ricotta so I just used cream cheese. I think adding some fresh salmon and peas would be good. I will try this next time.
This was really good! It didn't note the size of tomatoes though. I only needed 3 large tomatoes.
* Percent Daily Values are based on a 2,000 calorie diet.
Mint Pesto Pasta
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 80
A simple chicken pasta with pesto and sun-dried tomatoes.
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