How To Make Mint Pesto
Made with toasted almonds, parsley, and a hint of lemon juice, this mint pesto adds bright and fresh flavors to a variety of dishes!
Serves:
Ingredients
- ¼cupunsalted almonds,whole raw, with skins
- 2cupsmint leaves,packed, thick stems removed
- 1cupflat leaf parsley leaves,packed, thick stems removed
- ⅓cuphot tap water
- ¼cupolive oil
- 2tsplemon juice
- 1tsplemon zest
- 1garlic clove,finely sliced, optional
- ¼tspsalt
- pinchground black pepper
Instructions
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Preheat the oven to 350 degrees F.
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Spread the almonds on a baking sheet and toast in the oven for 8 to 10 minutes, or until they are fragrant. Remove from the oven and let cool.
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Bring a large saucepan of water to a boil. Set a bowl of ice water next to the stove.
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Add the mint and parsley to the boiling water and leave it for 5 to 10 seconds or just until they wilt.
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With a slotted spoon, transfer the herbs to the bowl of ice water. Swish them around for 30 seconds. Drain into a colander and squeeze out as much liquid as possible.
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In a food processor, combine the almonds, mint, parsley, hot tap water, olive oil, lemon juice, lemon zest, garlic, salt, and pepper. Pulse until finely chopped.
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Then, set the processor on continuous speed, and puree until creamy. For a slightly chunky pesto, stop the machine before it becomes smooth. Taste and add more salt and pepper, if desired.
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Serve over meals, and enjoy!
Recipe Notes
- Transfer to a glass jar and store in the refrigerator for up to 5 days.
- Freeze in ice cube trays for up to 12 months.
Nutrition
- Calories: 597.81kcal
- Fat: 55.31g
- Saturated Fat: 6.95g
- Trans Fat: 0.00g
- Monounsaturated Fat: 38.18g
- Polyunsaturated Fat: 8.18g
- Carbohydrates: 22.26g
- Fiber: 14.61g
- Sugar: 1.83g
- Protein: 11.80g
- Sodium: 506.46mg
- Calcium: 419.71mg
- Potassium: 1104.94mg
- Iron: 20.40mg
- Vitamin A: 467.46µg
- Vitamin C: 83.63mg
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