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My favorite mint recipes: mint pesto with spaghetti and mint-lime sorbet
This year I’ve become an expert on mint recipes. Since we have been cultivating a herb garden in the south of Munich, I can hardly save myself from the aromatic plant. To protect against cabbage whites, but also against ants and mice, I put several specimens on the beds and am now supplied with peppermint in abundance.
In the meantime I have used mint for almost every occasion in the kitchen: as a smoothie, dip and meat filling or in desserts. Today I present you my two favorite mint recipes of this summer. A pesto: In my opinion, it beats the classic Genovese by far. Because it is fresh, fruity and slightly spicy. After the pasta orgy with this sauce, I recommend a mint-lime sorbet: It tastes wonderfully sour and refreshes you better than any drink on a hot summer evening.
Table of Contents
The mint recipes are vegetarian
Very important for my choice: These mint recipes are quick and easy to make. You are vegetarian.
I always cook with what I have in stock. That’s why, for example, the pesto contains peanuts and oranges. But you can vary it at any time, use other nuts, leave out the orange peel or replace it with lemon – it’s up to you.
If you’re like me and you’ve grown too much mint, I’ll explain how to harvest and store it properly at the end of this post.
But now to the mint recipes:
Slightly spicy mint pesto
Ingredients for 4 persons):
8 tbsp olive oil
60 g peanuts (without shells)
10 sprigs of mint
60 g pecorino cheese
1 unwaxed orange for juice and zest
1-2 piri piri (these are the very small, dried chili peppers)
Salt
Preparation:
- Wash the orange in hot water, rub dry and grate off the peel. Halve the fruit and squeeze out the juice. You need 5 tbsp of it
- Wash the mint, shake dry and pluck the leaves from the stalks
- Roughly chop the cheese
- Finely puree the mint, chili, nuts, orange juice, oil and cheese in the universal food processor
- season with salt
- fold cold under the hot noodles
Mint Lime Sherbet
Mint-lime sorbet: wonderfully sour and refreshing
Ingredients for 4 persons):
80 g mint
5 medium limes
160 grams of sugar
1 tbsp, heaped agar-agar (a vegan gelling agent)
250 g full-fat yoghurt
Preparation:
- Wash mint and shake dry
- Halve the limes and squeeze out the juice
- Boil about 2/3 of the mint in 250 ml of water and sugar.
- leave for 10 min
- Strain the mint tea through a sieve
- Stir the agar-agar into the hot tea
- Finely chop the rest of the mint, mix with the lime juice, yoghurt and mint tea
- freeze in the ice cream maker (about 45 min)
- if you don’t have an ice cream maker, freeze the sorbet mass in the freezer and stir it several times at intervals of 30 minutes with a whisk
harvest mint
Mint can be harvested for the kitchen well into autumn, especially in hot summers. However, the proportion of essential oils in the leaves is highest just before flowering. Since the essential oils are responsible for the taste, you naturally want to have a lot of them. Under good conditions, mint grows vigorously and you can cut entire shoots several times a year – but please never all – down to the ground. Never simply tear off mint stalks, otherwise pathogens will get into the plant.
The best time of day to harvest is late morning, when the dew has dried and the leaves are just beginning to limp in the midday sun. Then you harvest a lot of aroma and little water.
drying mint
To dry mint, cut off the stalks just above a pair of leaves and hang them upside down in narrow bundles. In a well-ventilated, dark place, the leaves should dry within three days. You can tell when the bouquet rustles. Then pluck the leaves from the stems and store tightly closed.
To press
Mint pesto with a slight spiciness
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ingredients
- 8th el olive oil
- 60 G peanuts without bowls
- 10 stems mint
- 60 G Pecorino cheese
- 1 orange untreated
- 1-2 Piri Piri (small, dried chili peppers)
instructions
-
Wash the orange in hot water, rub dry and grate off the peel. Halve the fruit and squeeze out the juice. You need 5 tbsp of it.
Wash the mint, shake dry and pluck the leaves from the stalks.
Roughly chop the cheese.
Finely puree the mint, chili, nuts, orange juice, oil and cheese in the universal food processor.
Season with salt.
Fold into the hot noodles when cold.
To press
Mint Lime Sherbet
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ingredients
- 80 G mint fresh
- 5 limes medium-sized
- 160 G sugar
- 250 G yogurt Full fat
- 1-2 el Agar Agar vegan gelling agent
instructions
-
Wash mint and shake dry.
Halve the limes and squeeze out the juice.
Boil about 2/3 of the mint in 250 ml of water and sugar, leave to stand for 10 minutes. Then pour the mint tea through a sieve. Stir the agar-agar into the hot tea.
Finely chop the rest of the mint, mix with the lime juice, yoghurt and mint tea.
Freeze in the ice cream maker (about 45 minutes). If you don’t have an ice cream maker, freeze the sorbet mass in the freezer and stir it several times at intervals of 30 minutes with a whisk.
The post Tasty, Quick Mint Recipes: Pesto and Sorbet appeared first on healthandthecity.
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