14 basil leaves
8 mint leaves
10 baby spinach leaves
1 tomato, seeds removed and chopped
3 clove garlic, minced
1/2 cup cashews
3 tbsp Parmesan cheese
1 1/2 tbsp olive oil
1 tbsp lemon juice
2 tbsp cold water
salt and pepper to taste

Combine all the ingredients in a blender or food processor and process until blended.

To Serve: Place a tablespoon to a tablespoon and a half in the bottom of a bowl and top with pasta. Stir until well mixed. Drizzle with olive oil.

This can also be used as a spread on bread or crackers.

To Save: Fill ice cube trays with mixture and freeze. Once frozen, transfer to freezer storage bags or containers. Then you can remove them as needed. One cube is enough for one serving of pasta.

Notes: I made this up on a whim because I wanted to use my mint leaves for something. I had read about basil and mint pesto but lacked many of the ingredients to make it – particularly the pine nuts (or walnuts) and enough basil. So I winged it with this, mixing together things that I thought might work well together.

It turned out to be a really tasty sauce. It’s definitely nutty with hints of basil and mint.

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More Pesto Recipes:

Basic Basil Pesto

Kale Pesto

Sundried Tomato Pesto Spread