mint pesto – down the rabbit hole

“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, β€οΈπŸ’• Bernadette

24 comments

  1. πŸ’œ 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”

    …πŸ’›πŸ’šπŸ’™…

    Liked by 1 person

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

    Liked by 1 person

  3. 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!

    Liked by 2 people

  4. 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!

    Liked by 2 people

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