Since pesto is a “raw” sauce, the flavor of the olive oil is crucial to its success. Use the best first-cold-pressed extra-virgin olive oil you can comfortably afford. Source: EatingWell Magazine, August/September 2005

EatingWell Test Kitchen
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Ingredients

Directions

  • Place basil, mint, almonds, oil, lemon zest and juice, garlic and salt in a food processor; pulse a few times, then process until fairly smooth, or to the desired consistency.

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Tips

Toasting nuts & seeds: Sliced almonds or pepitas: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. Hazelnuts or walnuts: Spread on a baking sheet and bake at 350°F, stirring occasionally, until fragrant and lightly browned, 7 to 9 minutes. After toasting, let hazelnuts cool for a few minutes, then rub together in a clean kitchen towel to release most of the papery skins.

Nutrition Facts

69 calories; 6.8 g total fat; 0.9 g saturated fat; 75 mg sodium. 70 mg potassium; 1.7 g carbohydrates; 0.8 g fiber; 1 g protein; 612 IU vitamin a iu; 5 mg vitamin c; 12 mcg folate; 32 mg calcium; 1 mg iron; 16 mg magnesium;

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