mint pesto – down the rabbit hole

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“Would you like an adventure now, or shall we have tea first?” Alice in Wonderland

Hi there,

One of my favorite things to cook in summer or winter are potatoes and string beans. This is another one of those recipes that my husband said to me casually, “my mother always made…. Do you think you could make it?”

So, as I am left to my own devices to figure out what exactly this dish is supposed to taste like, I take a very organized Nancy Drew approach. I grill Dom on what the dish taste like and then go down a ton of internet rabbit holes. When finished my detective work, my poor, old brain must look like a map filled with tunnels. But, I have come up with a sketch of a recipe.

Anyway, getting back to the recipe, we have a mint plant that looks like Audrey 2 from The Little House of Horrors. Definitely time to trim that baby, but what to do with all that mint? Again, my brilliant husband wonders out loud what mint pesto would taste like. The flag was thrown down, and I am off to the races.

From the deep recesses of my mind I remembered that green beans and mint are a tasty combination. So, I came up with this recipe for potatoes and string beans dressed with mint pesto.

Potatoes and String Beans with Mint Pesto

Ingredients for the pesto:

  • 2 cups of mint leaves
  • 1 cup of basil leaves
  • 1/4 cup of pignoli nuts
  • 1/4 cup blanched almonds
  • 1/2 cup of parmesan
  • 1/3 cup or more as needed of EVOO
  • juice of 1 lemon

Directions for the pesto:

  1. Combine the mint and basil leaves in your food processor and grind until a small mince is achieved
  2. Add the nuts to the processor and grind until combined
  3. Add the parmesan and combine
  4. Add the olive oil to the mixture until a loose paste is achieved
  5. Add the juice of 1 lemon

Ingredients for the potatoes and string beans:

  • 14 small new potatoes
  • 1 lb of French string beans

Directions for the potatoes and string beans:

  1. Steam the potatoes and the green beans together until the green beans still have a snap
  2. Remove from heat and cut the potatoes in half
  3. Dress with the mint pesto

Special Note: This dish can be served hot or at room temperature.

Talk soon, ❤️💕 Bernadette

24 responses to “mint pesto – down the rabbit hole”

  1. 💜 Now THIS IS A KEEPER RELATIONSHIP!!! EveryBody so Please Pay Careful Attention EveryOne; whether Single or Wondering if YOUR!!! Relationship is Worth It because This Relationship ^^^^^^^^ Definitely is Equitable and “down the rabbit hole”

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  2. Hmmm, very interesting combination 😉 I love mint but I’ve never tried it with potatoes or green beans 😋😋 I guess it must give to the dish a nice refreshing taste 😉😋

  3. LoseWeightWithAng – Hi, I'm Ang! I've conquered weight loss and binge eating and would love to help you too. Follow for fitness and weight loss tips, motivation, and health advice! To become the best version of yourself, visit https://loseweightwithang.com/
    LoseWeightWithAng says:

    I had to look up what EVOO was 😅. Silly me. Nice recipe! I’ve never tried mint pesto before, but I’m certainly interested.

  4. Angie@Angie's Recipes – Angie's Recipes is an interactive blog dedicated to sharing yummy & creative recipes, helpful cooking hints and tips. Enjoy your visit and spread the word!
    Angie Schneider says:

    I love all sorts of pesto made with all different kinds of herbs and greens. This looks like a perfect summer side dish.
    angiesrecipes
    http://angiesrecipes.blogspot.com

  5. Dorothy's New Vintage Kitchen – I'm a writer, cook, gardener, photographer, poet, quilter, and accomplished daydreamer. I'm also a wife, mother, grandmother, sister. cousin, aunt, and friend, no particular order on any given day. I've been a writer all my life, newspaper reporter and columnist, radio news writer, and magazine contributor, and poet and short-story writer as the spirit moves. Now, I turn my attention to my cookbook, the blog, and a cooking column "Memorable Meals," which runs in our county newspaper. Besides my family, I love dogs, cats, good coffee, chocolate, and my never-dwindling pile of books I intend to read. Our family ran a small Vermont Inn for 18 years, with our focus on local, organic ingredients. I cook from scratch, and try not to use anything that has ingredients I cannot pronounce! After many years of daily serving up local delicacies, cooking classes, and catering, we are now only open for special events, and the odd cooking class. We also host musicians and artists, having helped produce a musical festival and other musical events for nearly 20 years. Many incredible artists have found a place at our table. Wonderful experiences, we will treasure always. My family and friends are my practice subjects. With a family that includes nut, peanut, tree fruit, and vegetable allergies, gluten intolerance, dairy intolerance, vegetarians, vegans, heart conscious, and a couple of picky eaters, there has to be a few quick tricks in the book to keep everyone fed and happy! Personally, I do not eat red meat or most full-fat dairy (usually) for health reasons, making the occasional exception at Thanksgiving and Christmas or our anniversary if the duck is locally raised. I do eat fish and seafood, so I try to come up with alternatives and substitutions when available. I serve local organic eggs and cheeses to my family who can tolerate dairy (My husband recently had a heart attack, and I need to watch my own cholesterol so I am careful, but have been known to let a little piece of really good cheese accidentally fall on my plate!). I believe strongly that eating in a way that is good for our planet is also good for our bodies, and I try to educated myself about our food sources! I cook by the seasons and draw on inspiration from the strong and talented women in my family who came before me, as well as the youth in the family who look at the world with fresh eyes. Food links us all, whether sharing a meal, cooking it together, or writing about it for others to enjoy. I love taking an old recipe and giving it a modern spin, especially if I can make it a littler healthier and use foods that are kinder to the Earth and to our bodies. I believe strongly in sustainable, delicious eating of whole foods, and the wonderful flavors we have at our fingertips! And finally, I love conversing with all the talented cooks and chefs out there who dot the globe! It's a wonderful, world full of culinary pen pals, and I cherish them all! XXXOOO Dorothy
    Dorothy’s New Vintage Kitchen says:

    Sounds like a winner combination! Perhaps I’ll toss in mint next time I make hodge podge Bern!

      • Dorothy's New Vintage Kitchen – I'm a writer, cook, gardener, photographer, poet, quilter, and accomplished daydreamer. I'm also a wife, mother, grandmother, sister. cousin, aunt, and friend, no particular order on any given day. I've been a writer all my life, newspaper reporter and columnist, radio news writer, and magazine contributor, and poet and short-story writer as the spirit moves. Now, I turn my attention to my cookbook, the blog, and a cooking column "Memorable Meals," which runs in our county newspaper. Besides my family, I love dogs, cats, good coffee, chocolate, and my never-dwindling pile of books I intend to read. Our family ran a small Vermont Inn for 18 years, with our focus on local, organic ingredients. I cook from scratch, and try not to use anything that has ingredients I cannot pronounce! After many years of daily serving up local delicacies, cooking classes, and catering, we are now only open for special events, and the odd cooking class. We also host musicians and artists, having helped produce a musical festival and other musical events for nearly 20 years. Many incredible artists have found a place at our table. Wonderful experiences, we will treasure always. My family and friends are my practice subjects. With a family that includes nut, peanut, tree fruit, and vegetable allergies, gluten intolerance, dairy intolerance, vegetarians, vegans, heart conscious, and a couple of picky eaters, there has to be a few quick tricks in the book to keep everyone fed and happy! Personally, I do not eat red meat or most full-fat dairy (usually) for health reasons, making the occasional exception at Thanksgiving and Christmas or our anniversary if the duck is locally raised. I do eat fish and seafood, so I try to come up with alternatives and substitutions when available. I serve local organic eggs and cheeses to my family who can tolerate dairy (My husband recently had a heart attack, and I need to watch my own cholesterol so I am careful, but have been known to let a little piece of really good cheese accidentally fall on my plate!). I believe strongly that eating in a way that is good for our planet is also good for our bodies, and I try to educated myself about our food sources! I cook by the seasons and draw on inspiration from the strong and talented women in my family who came before me, as well as the youth in the family who look at the world with fresh eyes. Food links us all, whether sharing a meal, cooking it together, or writing about it for others to enjoy. I love taking an old recipe and giving it a modern spin, especially if I can make it a littler healthier and use foods that are kinder to the Earth and to our bodies. I believe strongly in sustainable, delicious eating of whole foods, and the wonderful flavors we have at our fingertips! And finally, I love conversing with all the talented cooks and chefs out there who dot the globe! It's a wonderful, world full of culinary pen pals, and I cherish them all! XXXOOO Dorothy
        Dorothy’s New Vintage Kitchen says:
  6. I make something similar but with basil pesto and Malfadine pasta. I quoted Marcella Hazan in that post “No single dish is more delicious in the entire Italian pasta repertory.”

  7. the Painted Apron – Life is all about creativity for me, as long as I'm creating something I am happy! I hope I will inspire your daily life and give you ideas for your own wonderful creations!
    the Painted Apron says:

    I would have never thought of making a mint pesto! It would be wonderful with lamb too, a wonderful vegetable combo!
    Jenna

  8. Time Traveler of Life – Where my Motor Home is! – Biography Creating worlds, characters, and wielding power like a madwoman, making my characters happy, sad, angry, and some of them with no redeeming qualities. I probably shouldn’t admit this, but I sometimes laugh out loud when I am writing a scene, and I have been known to cry when one of my favorites has to die. I am a left-handed Gemini, what do you expect? Reading bedtime stories to my two children until they fell asleep or until they just told me to go away, was fun. Making up wild stories for my grandchild, and creating Halloween costumes from Cowboys to a Dragon, was another favorite thing to do. I missed that so much when they were grown, that I started writing. My yearly newsletters frequently were drafted third-person by my Love Birds, Miranda our motorhome, and by Sir Fit the White Knight, our faithful Honda. Throughout the years, some of my creative talents centered around writing letters of complaint expressing my displeasure with services or products. One crucial, at least to my Son, was a note to our local school bus driver petitioning her to allow him back on the bus. He was kicked off for making an obscene gesture at his buddy. I reminded her that it was not directed at her, and that “obscenity can be in the eye of the beholder,” kids use that gesture as a greeting. He rode the bus until he graduated. I loved driving my English teacher crazy. Leaving a “continued next week” at the end of my five handwritten pages required each week. He was one of many people that suggested I “do something about my writing.” I graduated from the School of Hard Knocks at the top of my class. After 30 years, in the trenches as a Real Estate Professional, I have found that truth is stranger than fiction. My books are filled with characters I met in that profession. Their names were changed to protect the guilty. Others were from people we met traveling around the country in Miranda, our Motorhome. I am married nearly 60 years to the love of my life, Shirl, and partner-produced two exceptionally talented children, and one grandchild who is our pride and joy.
    Time Traveler of Life says:

    I might try a variation of this one. It sound tasty, and I hope it will work with some dried ingredients. Thanks for posting.

  9. Oh yum, Bernadette! I love this idea for mint pesto on the potatoes, and the fact there is no mayonnaise makes your dish a perfect take-along for outdoor gatherings. Well done!

    On another note, I chuckled about your mint plant being like Audrey 2! The first time I ever planted mint, nobody told me that if you put it in the ground, it’ll take over the neighborhood. Haha!

  10. D. Wallace Peach – 30 Miles beyond the edge of civilization, Oregon – I'm an adventurer in writing, peering under rocks in my garden for secret magic. I can't stop writing. My stories want to explode from my head. They demand my attention and surge from my fingertips faster than I can put them to paper. I love what I do.
    D. Wallace Peach says:

    Wonderful recipe, Bernadette. My mint is overflowing and my basil is ripe for picking. I never know what to do with the mint and this combo pesto sounds like a great idea. I never tried that. I don’t eat potatoes, but I could use it on a veggie medley, I think. You just made me hungry! Lol Thanks for the recipe!

    • It did turn out to be very tasty much to my amazement. I think it would be very good on asparagus or carrots. Have a wonderful weekend.

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