Mint Pesto Recipe

Mint Pesto Recipe

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!

Preparation: 15 minutes
Cooking:
Total: 15 minutes

Serves:

Ingredients

  • ¼cupunsalted almonds,whole raw, with skins
  • 2cupsmint leaves,packed, thick stems removed
  • 1cupflat leaf parsley leaves,packed, thick stems removed
  • cuphot tap water
  • ¼cupolive oil
  • 2tsplemon juice
  • 1tsplemon zest
  • 1garlic clove,finely sliced, optional
  • ¼tspsalt
  • pinchground black pepper

Instructions

  1. Preheat the oven to 350 degrees F.

  2. 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.

  3. Bring a large saucepan of water to a boil. Set a bowl of ice water next to the stove.

  4. Add the mint and parsley to the boiling water and leave it for 5 to 10 seconds or just until they wilt.

  5. 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.

  6. 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.

  7. 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.

  8. 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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