Mint Pesto

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

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: 20 minutes

Total Time: 20 minutes

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

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

Season: Spring; Summer; Fall; Winter

Style/Theme: Quick (total 30 min. or less); Vegan; Vegetarian

Type of Dish: Sauce/Condiment, savory

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

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

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