For the pesto:
2 large bunches basil leaves*
1 large bunch mint leaves*
3 cloves garlic
1 cup light olive oil
1 cup EVOO
120g blanched almonds
1/2 cup cold water
*I used standard packet/bags of fresh herbs found in the likes of Woolies or Coles
You will also need:
600g spaghetti ~ fresh or dried
Salt and freshly ground black pepper
Extra Parmesan, grated for serving
Lemon infused extra virgin olive oil (optional)
Small basil and mint leaves to garnish
- Add all pesto ingredients into the bowl of a food processor and whizz until a smooth thick paste.
- Half fill a large pot with salted and oiled water and bring to the boil, add the spaghetti and cook as per your packet instructions ~ about 10-12 minutes until al dente, drain and add back to the pot.
- Add the pesto and stir to coat the pasta ~ you don’t have to use all the pesto if you don’t wish, it’ll keep in the fridge for 3-4 days in a sterilised jar or tupperware container.
- Serve with extra grated parmesan and a drizzle of lemon extra virgin olive oil and a few small mint and basil leaves.