If there’s pesto left over, spoon it into a jar and top with a thin layer of oil before sealing. Eat the pesto on toast with ricotta, toss it through broad beans or potato salad, and serve it with grilled lamb chops and fetta.
Blanching the parsley ensures that the pesto stays a vibrant green.
Bring a small pot of water to the boil, add the parsley and allow to cook for 30 seconds before draining well.
Place parsley, basil, mint, almonds, parmesan, garlic and olive oil into a food processor or blender and blitz to a smooth, thick paste.
Season with salt and a generous amount of freshly ground black pepper.
Cook linguine according to packet directions. Drain and return to hot saucepan with most of the pesto and a dash of milk. Season and serve immediately, crumbling ricotta over the top, garnishing with a few extra mint leaves and a drizzle of olive oil.