In to the wild mint, celebrate the taste with pesto.

This kind of wild mint grows spontaneously in our farm and all the area not cultivated.

We always happen to be surprised by its scent, so pungent, so intense, because as usual it grows wild here and it’s very intense.

Officially, Clinopodium nepeta is also known as Nepita or Nepetalla in Sicily, a perennial herb belonging to the mint family.

It has been used in traditional medicine for centuries to treat various health issues. The plant contains essential oils, flavonoids, and phenolic acids, which are responsible for its medicinal properties. The leaves and flowers of the plant are used to make teas, infusions, and tinctures that are believed to have anti-inflammatory, antiseptic, and antispasmodic effects. The plant is also used to treat digestive issues, such as indigestion and diarrhea, as well as respiratory problems, such as bronchitis and asthma.

Lets move on Culinary Uses 🙂

Traditionally in Sicily, the leaves of Clinopodium nepeta are often paired with certain kinds of sauces. The most famous, still used, is undoubtedly for snails. This dish typically consists of olive oil, garlic, wild mint, and some tomato sauce used to cook snails.

But, without a doubt, it can be used in all places where regular mint is used, when you need a more pungent flavor than a fresh one

Here during our food experience we love to make a pesto using Nepeta for our guests

Here is a recipe for almond pesto, “pesto” came from the verb “pestare” litterlay smashed so lets do it!


  • 1 cups fresh wild mint leaves
  • 1/2 cup almonds
  • 1/2 cup grated seasoned Parmigiano cheese
  • 1 cloves garlic
  • a pinch of salt
  • a pinch of red chilly flakes
  • 1/2 cup extra-virgin olive oil


  1. In a food processor or blender, combine the basil, almonds, Parmesan, garlic, salt, and chili. Pulse until the ingredients are well broken down.
  2. Slowly drizzle the olive oil into the food processor as you pulse, incorporating it bit by bit into the pesto.
  3. Taste the pesto for seasoning and adjust as needed.
  4. Transfer the pesto to an airtight container and store it in the refrigerator for up to a week.

This pesto is perfect for tossing with pasta, using as a dip for vegetables, or as a spread for bread.