Today I’m giving you the recipe for a very simple sauce to prepare: mixed pesto. It is a sauce made with arugula, basil, and mint that is amazing for dressing pasta. If you’re thinking “oh no, not mint!” know that it actually goes perfectly because it gives this pesto a wonderful note of freshness. In short, I highly recommend it and I’m sure you’ll love it. Trust me! A little recipe you should note down and try at the first opportunity.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6 servings
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Mixed Pesto
- 0.71 oz arugula
- 0.71 oz basil
- 10 leaves mint
- 1 clove garlic
- 1.76 oz pine nuts
- 1.06 oz blanched almonds
- 1.76 oz pecorino
- 3.38 tbsp extra virgin olive oil
- salt
- black pepper
Tools
- 1 Blender
Preparation of Mixed Pesto
Wash the aromatic herbs (basil and mint) and arugula well and dry them carefully by patting them with kitchen paper.
Then put them in a blender.
Add the peeled garlic clove with the central core removed.
Add the almonds, pine nuts, chopped pecorino, a generous pinch of salt, a good grind of black pepper, and the oil.
Blend intermittently until you get a rather thick mixed pesto. I used the Bimby, blending several times at speed 7 and gathering the mixture towards the center of the bowl each time.
For a creamier pesto, just add a few more tablespoons of oil. I prefer to dilute the pesto with a few tablespoons of pasta cooking water at the moment of use.
At this point, the mixed pesto is ready to be used. If you make it in advance, transfer it into an airtight container, cover it with oil, and store it in the refrigerator until use. It can also be frozen.
It’s perfect for dressing both fresh and dry pasta. Enjoy! Paola
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