Last Updated on February 14, 2021
Everybody had pesto right? As you know we like being original and we know your looking for a different kind of pesto sauce! If so, try this Cilantro Mint Pesto! It’s pleasantly spicy, vibrant from the fresh cilantro, slightly cool from the mint, and nutty from the toasted peanuts. The lime juice adds a hint of sweet and tangy citrus notes to the sauce. It’s definitely different from the usual pesto that you are familiar with!
The taste is award winning with rice noodles or regular pasta if you prefer. Just as an FYI, you may want to add more salt if you are using it for rice noodles as we don’t typically cook them with salt. You can also pair it with raw veggies as a salad or smear on a toasted baguette.
Cilantro Mint Pesto
- 1/4 cup raw unsalted peanuts
- 1 bunch (about 3 oz) cilantro (leaves & stems) chopped
- 1 cup mint leaves, chopped
- 3 tbsp chopped jalapeno (1 jalapeno) core and seeds partially removed
- 1 clove garlic, chopped
- 2 tbsp chopped shallots
- 1 tbsp chopped ginger
- 1 tbsp lime juice
- 1/2 tbsp lime zest
- 1/2 tsp salt (more to taste)
- 1/4 cup grapeseed oil
- Place peanuts in a frying pan. Cook(toast) over medium heat for about 5-7 minutes until aromatic and browned on the outside. Set aside.
- In a food processor, combine cilantro and mint. Pulse until finely chopped. Scrape the side if necessary.
- Add jalapeno, garlic, shallots, ginger, lime juice, lime zest, and salt. Pulse again until finely chopped. Scrape the side if necessary.
- With the processor running, slowly pour grapeseed oil. Process until smooth.
- Use immediately for the freshest taste and the aroma. To use later, store in an airtight container with a thin layer of grapeseed oil poured to cover the surface. Another way is to put plastic wrap directly on the surface.
- Use immediately for the freshest taste and the aroma. To use later, store in an airtight container with a thin layer of grapeseed oil poured to cover the surface and keep refrigerated.
- Another way is to put plastic wrap directly on the surface and keep refrigerated.
- Add another 1/2 tsp salt if you are making the pesto for rice noodle.