Description
A vibrant and refreshing twist on traditional pesto, perfect for summer picnics or elevating any meal.
Ingredients
Scale
- 3 cups (35–40 grams) fresh mint leaves, lightly packed and stems removed
- ¼ cup (35 grams) cashews or almonds
- 1 garlic clove, sliced
- 4 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1/3 lemon, zest
- ¼ teaspoon salt, plus more to taste
- Freshly ground black pepper, to taste
Instructions
- Prep your ingredients by washing mint leaves thoroughly under cold water and patting them dry.
- Toast the nuts (optional) in a dry skillet over medium heat for 5-7 minutes until golden and fragrant.
- Blend the mint leaves, nuts, sliced garlic, lemon juice, and lemon zest in a food processor until small pieces form.
- Slowly add olive oil while the processor is running until you reach a smooth paste.
- Season with salt and black pepper, blending again to incorporate.
- Store or serve by transferring to a jar with a layer of olive oil on top if not using immediately.
Notes
Mint pesto can be tossed with warm pasta, used as a spread on sandwiches, or as a dipping sauce for bread and vegetables.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 1g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: mint pesto, fresh mint, summer recipes, vegan sauce