Mint Pesto

Mint Pesto

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From: EatingWell Magazine, August/September 2005

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.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1 1/2 cups packed fresh basil leaves
  • 3/4 cup packed fresh mint leaves
  • 1/4 cup toasted sliced almonds
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon freshly grated lemon zest
  • 2 tablespoons lemon juice
  • 1 large clove garlic, quartered
  • 1/4 teaspoon salt

Preparation

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  1. 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.
  • 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 information

  • Serving size: 2 tablespoons
  • Per serving: 69 calories; 7 g fat(1 g sat); 1 g fiber; 2 g carbohydrates; 1 g protein; 12 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 612 IU vitamin A; 5 mg vitamin C; 32 mg calcium; 1 mg iron; 75 mg sodium; 70 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1 1/2 fat

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