Mexican mint or Cuban oregano or Indian Borage or Karpooravalli ilai or Omam Ilai, many names for such an enchanting plant. Till now we have mostly used these leaves in our must-have morning concoction called Sukku Kaapi, or in a raita or rasam. But today I was driven to try it in something more interesting. Pesto seemed like a good one to try.
So here it is..
MEXICAN MINT PEANUTS PESTO PASTAIngredients:
For the Pesto:
Mexican mint leaves - 4-5 large or 7-8 medium
Roasted peanuts - Â¼ cup
Garlic cloves - 3-4
Salt, pepper to taste
Cheese slices - 2 (One can use the traditional processed/Parmesan cheese instead)
Olive oil - Â¼ cup
Other: Pasta of choice, cooked al dente
Olive oil - 2 tbsps
Broccoli - 5-6 florets, blanched
Spinach - 1 bunch, blanched and coarsely blended
Salt, pepper to taste
Method:
1. Add the pesto ingredients to a blender jar minus the olive oil and give it a quick pulse.
2. Add half the olive oil and blend once. Add the remaining oil and blend again.
3. Heat olive oil in a large wok and add the broccoli. Saute for a bit.
4. Add the blended spinach and let simmer on low. Add salt and pepper.
5. Once the mix becomes a little thick, add the pesto and give a quick stir. Turn off flame.
6. Add the cooked pasta to the spinach-pesto sauce and mix well but gently.
Serve hot.

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