Mint Pesto
One of my fave restaurants serves mint pesto with jerk chicken/shrimp skewers. I love this sauce This is my attempt to recreate it.
One of my fave restaurants serves mint pesto with jerk chicken/shrimp skewers. I love this sauce This is my attempt to recreate it.
- Carbohydrate 5.4151025 g
- Cholesterol 2.2 mg
- Fat 11.280525 g
- Fiber 3.34750001561642 g
- Protein 4.835805 g
- Saturated Fat 1.47238475 g
- Serving Size 1 1 Serving (46g)
- Sodium 45.92175 mg
- Sugar 2.06760248438358 g
- Trans Fat 0.554630000000001 g
- Calories 134 calories
Step-by-step
- In a food processor, blend all dry ingredients until finely chopped.
- With the machine still running, gradually add the 1/4 cup of olive oil.
- At this point you will be able to determine if you need more oil.
- Blend until you have a smooth texture.
Emulsifying tough herb leaves with high-fat nuts requires breaking down cellular walls before introducing oil. Mint and cilantro contain volatile oils that oxidize rapidly when exposed to heat and oxygen, which makes processing them cold essential for preserving color and pungency. Sliced almonds provide structural bulk without overpowering the delicate monoterpenes found in fresh mint. Garlic contributes allicin, a sharp sulfur compound that mellows when emulsified alongside the lipid profile of extra virgin olive oil and grated parmesan.
Technique and Sequencing
Pulse the dry ingredients first in a food processor fitted with a steel blade until uniformly minced. Pour the olive oil in a thin, steady stream while the motor runs continuously to form a stable emulsion rather than a separated suspension. Process for exactly 45 seconds to achieve a smooth purée without generating friction heat that dulls chlorophyll. Store the finished sauce in an airtight glass jar with a thin film of oil poured directly on top to block oxygen contact for up to three days.
- If the sauce appears too thick, add extra virgin olive oil one teaspoon at a time until reaching coating consistency.
- Should the garlic taste overly sharp, let the minced clove sit at room temperature for 10 minutes before blending to allow enzyme activation.
- Use toasted pine nuts as a direct one-to-one substitution ratio if almonds are unavailable.
