New adventures in pesto…something summery

Sundried Tomato, Lemon Zest, Mint, Walnuts

There is a lot of fresh mint growing in the garden this year and the basil is a bit thin…we figured out what to do; this is the stuff! Matthew has been bugging me for about a week now to try a pesto of Sundried tomatoes, Lemon Zest and Mint. Little Robin is not so crazy about things with lemon peel (though she is happy to lick sliced lemons), so, we decided to try it today at lunch while she is enjoying her last few days of school food.

2 abundant servings or 4 side servings :

For the pesto:
1/4 cup sundried tomatoes in olive oil
2 Tbs. fresh mint
Grated Zest of one small lemon (appx. 1 scant lightly packed Tbs.)
Scant 1/4 cup walnuts, pecans or pinenuts (pinoli)
Extra Virgin olive oil

To make pasta salad:
160 grams – about 1/3 lb ( of pasta, cooked in boiling, salted water then drained and well-rinsed in cool water and drained again)
1/2 cup of whole milk ricotta, crumbled (use low-fat if you want but it’s just not the same!)

To make the pesto, put all the stuff in a pile (see picture), mince fine with a mezzaluna or chef’s knife. Take roughly chopped stuff and run through a small food-processor (or use an immersion blender) with additional olive oil (up to 1/2 cup but start with less – maybe a few tablespoons) turn it into a paste with the consistency of well…pesto ;)!

Place cooled pasta in a large bowl and coat with pesto. Add crumbled ricotta and stir in gently.

It should look something like this and taste wonderful!

Suggested wine: Oriveto classico (chilled) or light Beaujolais (chilled).

Happy eating!

Pesto: It’s not just a recipe, it’s an adventure!

My daughter has been asking for Pasta con Pesto for 2 days now. It’s her steady dinner request second only to Pasta al pomodoro. Our basil isn’t big enough yet so today we just decided to play with what we had:

Sage
Rosemary
Mint
Summer Savory
Lemon rind
garlic
walnuts
parmesan
salt