Pesto! Pasta! Fresh Paizan!

It's been quite some time since I've been on here and I've got quite a few recipes ready for you. I'm going to come in easy with a pesto that's just as exquisite as it is simple. I came up with this one when I was making some risotta that required thyme. Couldn't find and thyme so I substituted mint. (I know, you're wondering, what's the risotto recipe that needed so much thyme?? Be patient my friends, I'm sure it'll rise up here sooner or later.)

So I was hanging out, doing some work at home and I realized I didn't have much food in the fridge... Little bit of pasta, some herbs (left over from a previous recipe) and some simple general ingredients I happened to have in the fridge.

No time, got too much to jot down... Here's what you need for Fresh Paisan Pesto:

Here's what you need:

1 bunch Mint
1 bunch Basil
Grated Romano Cheese
Nuts (deeeez nuts!) I use peanuts because I'm allergic to most all others.
Grape Tomatos
1 Tbsp butter
Olive oil
Salt and Pepper
1lb Linguine


Easy as pie. Even though pie is pretty complicated. Get the pasta a boilin'. Take your mint and basil and throw it in blender with a handful and half of peanuts and 2 hands of cheese. Pour in about, oh, 2 seconds of olive oil and whirr. Whirr some more, add oil if it isn't moving well but not too much. Taste, add salt and pepper. That's your sauce.

When the linguine is al dente, drain, add back to pot add butter and toss until coated. Add sauce, toss some more. Cut Grape Tomatos in half and garnish with half handful per plate. Refreshing way to do pasta and it's cheap and fast.