- Salt and pepper to taste
- 1/2 cup pine nuts
- 1 1/2 tbsp olive oil
- 1 tbsp ricotta cheese
- 3 tbsp parmesan cheese
- 1 package linguini pasta, uncooked
- 2 cloves garlic- chopped
- 6 tomatoes, seeded and chopped
- 20 fresh basil leaves
- 10 fresh mint leaves
How to Make Mint Pesto Pasta
A plan is being made by the Palatifini Association to have pesto incorporated into the UNESCO immaterial social legacy list.
A unique variant of pesto sauce exists in Provence, known as pistou. Unlike pesto, pistou is by and large made only with olive oil, basil and garlic. As a rule (and necessity), no nuts are incorporated into a customary pistou in light of the fact that no pine trees there to yield the nuts.
In 1944, The New York Times announced an imported canned pesto sauce. In 1946, the Sunset magazine distributed a pesto formula by Angelo Pellegrini. However, pesto was not well known in North America until the 1990s.