Green Home Made Tagliatelle with Mint Pesto

Sauces with Herbs

Basil leaves are most often eaten uncooked or used to flavour tomatoes.  A sauce that is loved and used often in Italian Homes is the beloved ‘Pesto alla Genovese’.  The word Pesto applies to any combination of herbs ground with a mortar and pestle.

This recipe of Pesto is made with mint and is used all over Italy but especially in the Northern regions.

Ingredients for 4 to 6 people

15 large sprigs of parsley, leaves only

5 large basil leaves

15 large mint leaves

1tsp coarse salt

5tbsp butter at room temperature

1 ½ cups cream

¼ cup grated Parmesan cheese

Salt and pepper

To prepare the pesto, place the parsley, basil, mint and coarse salt in a stone mortar and pestle and grind all the ingredients together into a paste.

Transfer the paste to a glass bowl then add the cream and Parmesan cheese.  Mix well with a wooden spoon, season with salt and pepper.

Cook your tagliatelle in a large pot of boiling salted water, drain and transfer the pasta to a large platter, toss it with butter, then pour the prepared herb sauce over, toss again and decorate with grated parmesan and fresh mint leaves.  Serve immediately.