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Greenest Mint and Ginger Pesto
An electrifying pesto that stays bright green for days on end. With the addition of ginger, and jalapeño, it’s a versatile condiment to have on hand.
👥 2 Servings👤 Shilpa Uskokovic📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●blender
📝 Preparation Steps
1
Cook 2 small bunches mint, leaves plucked, and 1 bunch parsley, bottom 2" trimmed, in a large pot of boiling salted water until bright green, about ⏱️ 30 seconds. Using tongs, transfer herbs to a large bowl of ice water; let sit until cool enough to handle.
bunch parsley, bottom 2" trimmed1
2
Meanwhile, blend ½ cup almonds in a blender to a coarse powder; transfer to a medium bowl (no need to wash blender).
3
Drain herbs; transfer to blender. Add one 3" piece ginger, peeled, 1 large garlic clove, ½–1 jalapeño, depending on your heat preference, coarsely chopped, 2 Tbsp. fish sauce, and 2 tsp. sugar and blend, adding up to ¼ cup water if needed to get it moving, until bright green and very smooth. Transfer purée to bowl with almonds and stir in 1 cup extra-virgin olive oil.
3" piece ginger, peeled1large garlic clove1. fish sauce2 Tbsp. sugar2 tspextra-virgin olive oil1 cup
4
Transfer half of pesto to an airtight container; cover and chill for using later. Stir 1 Tbsp. fresh lime juice into remaining pesto; season with salt. Do Ahead: Pesto (without lime juice) can be made 2 days ahead. Press plastic wrap directly onto surface; cover and chill, or freeze up to 1 month. Thaw in the fridge overnight. Stir in remaining 1 Tbsp. fresh lime juice just before serving.
. fresh lime juice, divided2 Tbsp
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