Mint Pesto
This mint pesto has an irresistible bright flavor that will instantly elevate your favorite dishes, from pizzas, to pasta, to grilled meats, vegetables, sandwiches and more. The pesto is naturally vegan, but feel free to add 2-3 tablespoons of grated parmesan cheese, if you'd like. Try the pesto with these Mediterranean Lamb Pizzas!
Servings: 1 cup
Equipment
- Food processor
Ingredients
- 1 garlic clove, peeled
- 1 ½ cups lightly packed mint leaves
- 1 cup lightly packed parsley or basil leaves
- ¼ cup toasted pine nuts
- ⅛ teaspoon red pepper flakes
- 1-2 tablespoons fresh lemon juice, to taste
- Salt and freshly ground black pepper
- 2 tablespoons water
- ¼ cup plus 2 tablespoons extra virgin olive oil
Instructions
- With the motor running, drop the garlic clove through the feed tube to chop. Scrape the sides.
- Add the mint, parsley or basil, pine nuts, red pepper flakes and 1 tablespoon of lemon juice. Season with salt and pepper. Process to a coarse puree. Scrape down the sides.
- With the motor running, drizzle the water and extra virgin olive oil through the feed tube to incorporate. Taste and add more lemon juice if you prefer a brighter flavor. If you prefer a thinner texture, you can also blend in more olive oil to taste. Season with additional salt and pepper, if needed.
Notes
Do ahead: The mint pesto can be refrigerated for up to 1 day. Place a piece of plastic wrap directly on the surface to prevent it from browning. It can also be frozen for up to 2 months in an airtight container or in ice cube trays.
Tips:
- You’ll need a food processor to make the mint pesto, or you can use a Vitamix.
- To make basil mint pesto, use basil instead of parsley.
- Store the pesto in the refrigerator with a piece of plastic wrap directly on the surface—that will prevent it from turning brown.
Loved this recipe? Check out @nickisizemore for more!