Homemade Minted Pesto and Fond Kitchen Memories

My mom is visiting from California and she is one of the two women who have influenced my culinary life. France, my wife, is, of course, the other. The other day, after we’d been up at the mountain skiing all day, the three of us tag teamed a fantastic dinner: Lamb Chops with Minted Pesto with Mashed White Beans and Sweet Potatoes, and a Roasted Beet Spinach Salad.

Oh, the hardships of my life.

France came up with the idea for a minted pesto, which I’d never made before, and I was responsible for making it happen. A little of this and a little of that, toss it in the food processor, and bam, we had ourselves a delightful sauce to top off the lamb chops.

It’s a real treat being able to spend time with my mom since we live so far away from each other. She, and most of my family, live in San Diego. It’s a long ways from Vancouver Island and we don’t get to see each other nearly as often as I’d like. It’s even more special to be able to cook with her since I wasn’t much of a cook growing up. Whenever, we get to cook together, I feel like I’m getting to know a side of her that I never fully knew all those years.

That said, I have lots of fond memories of my mom cooking up something delicious in the kitchen.  I can remember rocking out to the oldies station in the kitchen of our Oklahoma home (that’s where I’m originally from), while mom cooked up an amazing meal, the smells making us all salivate.

It’s funny to think how much of our lives, the conversation, and connections with our families happen within the tiny space of a kitchen. There’s something special about the act of creating food and breaking bread together, whether you’re actively involved in the process or not, that allows us to connect with the ones we love in a uniquely freeing kind of way.

What are your favorite memories of cooking with those you love?

Minted Pesto

  • 1 cup mint, packed
  • 1/2 cup cilantro, packed
  • 1/4 cup parsley, packed
  • 1 garlic clove
  • 1 Tbsp lemon juice
  • 2 Tbsp pine nuts
  • 1/2 cup grated Parmesan Cheese
  • Salt and Pepper

Place all the ingredients in a food processor and blend until it is well incorporated. Season with salt and pepper.

Serve on Lamb, grilled veggies and polenta or as a yummy sandwich spread. Left over mint pesto could also be used instead of chimichurri to make this fabulous Roasted Cauliflower Sandwich.

Post written by Joshua


I’m sharing this with Real Food 101, Mangia Monday’s, Monday Mania, My Meatless Monday, Slightly Indulgent Tuesdays, Tasty Tuesdays, A Little Birdie Told Me, Fat Tuesday, This Chick Cooks, Cast Party Wednesday, Allergy Free Wednesday, The Tasty Alternative, What’s Cookin’ Wednesday, Real Food Wednesday, Pennywise Platter Thursday, Simple Lives Thursday, and Full Plate Thursday, Friday Food Flicks, Freaky Friday, Fight Back Friday, and Foodie Friday.

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9 Responses to Homemade Minted Pesto and Fond Kitchen Memories

  1. inspirededibles April 22, 2012 at 11:37 pm #

    Joshua, this looks fantastic.  I don’t think I’ve ever made a mint pesto before and I just love the idea.  I bet it tastes so refreshing.  I am also very fond of this type of cooking – a delicious protein over a vegetable/bean puree.  I hope you have a great visit with your mom! (San Diego is one of my very favourite places to visit in the US…).

    • Joshua Sprague April 23, 2012 at 2:00 am #

      Kelly, it’s so yummy. We’re throwing it on homemade pizza tonight! Agreed. Meat over vegetable/bean puree = heaven. 

  2. Koko April 23, 2012 at 6:30 am #

    Looove the idea of using mint in pesto- I can just imagine how fresh that would taste! 

    • Joshua Sprague April 23, 2012 at 5:27 pm #

      Koko, it’s so yummy! We should’ve made more. Oh well, guess I’ll just have to make another batch :)

  3. Joanne April 23, 2012 at 12:43 pm #

    My brother and i always did our homework at the kitchen table so we were always around while my mother was cooking.  I love that so much time was spent together there.  This minted pesto sounds delicious! Definitely a great garnish but I bet it would also make for a tasty pasta sauce!

    • Joshua Sprague April 23, 2012 at 5:28 pm #

      Joanne, thanks for sharing your kitchen memories. This pesto would taste awesome on pasta. 

  4. Michelle @ The Willing Cook April 28, 2012 at 4:55 pm #

    My husband would love this recipe as he is very fond of mint.  Thanks for sharing this week at Allergy-Free Wednesdays!  We’d love for you to join us again next week.

    Have a great weekend!
    ~Michelle, AFW Hostess

  5. Miz Helen April 28, 2012 at 6:03 pm #

    We have several beds of mint in our garden’s and I can’t wait to try your Pesto.   Your recipe looks awesome. Hope you have a great week end and thank you so much for sharing with Full Plate Thursday.

    Come Back Soon!

    Miz Helen


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