Mint basil sauce for meat

Mint gives the sauce a refreshing taste and wonderful aroma. I cooked this sauce in the likeness of a classic Italian pesto, only I replaced expensive pine nuts with more affordable peanuts. You need to add pieces of ice to the original sauce. But I decided to try cooking without it. And I liked it.

Maria

Recipe author

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Composition / ingredients

servings:

Olive oil

Peanuts (salty)

Garlic

Basil (green, 2-3 twigs)

Mint (2-3 twigs)

Lemon zest

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 9 g

Fats 79 % 53 g

Carbohydrates 7 % 5 g

542 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 10 min

Step 1:
Prepare the ingredients. To prepare mint-basil sauce for meat, we will need: several sprigs of mint and green basil; peanuts (can be replaced with pine nuts); garlic; lemon zest; olive oil.
Step 2:
Wash and dry the greens. Peel the garlic. Put basil, mint, nuts, garlic and lemon zest in a blender bowl. If the peanuts are salty, then you do not need to add salt, and if unsalted, then you can add salt to the sauce.
Step 3:
Chop. Then pour in the olive oil, add pepper and, if necessary, salt. Grind everything again to obtain a homogeneous paste.
Step 4:
The resulting pasta can be served with any meat dishes.
Step 5:
I served this sauce to beef baked in foil. Very tasty. This sauce is also suitable for pasta.

Olive oil can be added depending on the consistency needed. If you add olive oil according to the recipe, you will get a more viscous paste.
Green basil is a spicy-aromatic plant, native to the southern countries. That is why it rarely appears on our tables, and when it appears, I want to preserve its luxurious fragrant smell and beautiful emerald color for a longer time. Combine it with extra virgin extra virgin olive oil and you will get a balm for health.
Of course, the most famous sauce with basil is Genoese pesto. Ideally, for its preparation, you need sweet Ligurian basil, and only leaves, and only olive oil and pine nuts. And no blender, just a mortar and pestle! In reality, everything is much simpler - take any green basil, those nuts that are at hand and good vegetable oil and use a blender. Get a lovely basil sauce.
With purple basil, it is good to cook sauces on a sour-milk basis. Just crumble the leaves and mix with thick yogurt or low-fat sour cream, season with salt and spices to taste: cumin, coriander, red pepper. Or use fruit puree as the base of the sauce - plum, apricot, apple. Such sauces will decorate many meat, fish and vegetable dishes. By the way, they can be cooked with dried basil.