"Spicy Pesto Pasta with Sweet Corn & Zucchini" – Rachael Ray
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Ingredients
- 2 cups (packed) fresh basil leaves
- Salt
- ½ cup (packed) fresh mint leaves
- ½ cup lightly toasted pistachios or pine nuts
- 2 large cloves garlic, grated or pasted
- 1 jalapeño, seeded and coarsely chopped
- 1 tsp. crushed red pepper
- Juice of 1 small lime or lemon or a splash of white wine vinegar
- ¾ cup grated Pecorino Romano
- ¾ cup grated Parmigiano-Reggiano
- ⅓ cup EVOO
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