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Mint Pesto

:  August/September 2005, The EatingWell Healthy in a Hurry Cookbook (2006)

Your rating: None Average: 3.7 (3 votes)

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.


Mint Pesto Recipe

Makes: About 1 cup

Active Time:

Total Time:

Nutrition Profile

Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 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

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Preparation

  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.

Tips & Notes

  • To toast sliced almonds Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition

Per 2-tablespoon serving: 70 calories; 7 g fat ( 1 g sat , 5 g mono ); 0 mg cholesterol; 2 g carbohydrates; 1 g protein; 1 g fiber; 74 mg sodium; 86 mg potassium.

Exchanges: 1 1/2 fat


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Recipe Categories

Ethnic/Regional
American
Health & Diet Considerations
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
Gluten free
Ease of Preparation
Easy
Total Time
30 minutes or less
Servings
8 or more
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Style/Theme
Quick (total 30 min. or less)
Vegan
Vegetarian
Type of Dish
Sauce/Condiment, savory
Publication
August/September 2005
The EatingWell Healthy in a Hurry Cookbook (2006)
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