Mint Finally Made it to the Pesto Party.

Is mint taking over your backyard? Then make it into pesto, in a pinch. 

Mint is great in ice cream, tea, as well as countless other dishes, but have you tried it in pesto? What’s great about making pesto is that it can keep a long time in the refrigerator, and used in so many recipes: pasta, sandwiches, wraps, or a dressing in salad.

Missing an ingredient? Feel free to swap marcona almonds for walnuts or cashews. As long as you stay within the ratios of ingredients, the rest will do itself. Play with new flavors — pistachios, mint, snow peas, or sunflower seeds, mint, and parsley. The combinations are endless — but pesto this good, won’t be.

Backyard Mint Pesto

Difficulty:BeginnerPrep time: 5 minutesCook time: 5 minutesTotal time: 10 minutesServings:6 servings

Ingredients

• 1 clove garlic
• 1/2 cup fresh mint packed
• 1/2 cup fresh parsley packed
• 2 tbsp lemon juice
• 1/4 cup olive oil
• 1/4 cup marcona almonds
• 1/4 cup parmesan cheese
• 1/4 tsp sea salt
• 1/4 tsp cracked black pepper

Instructions

1. 
   

   Gather ingredients and strip the herbs off the larger stems. Roughly chop cheese and garlic.

2. 
   

   Throw all the ingredients into a food processor and pulse until smooth or starts to take shape.

3. 
   

   The texture will look and feel similar to natural almond butter, but slightly less wet.

4. 
   

   After reaching desired consistency, store in a glass jar for several weeks in the refrigerator.

• < 20 Minutes
• < 5 Ingredients
• Balance
• Condiment
• Dinner
• Health
• July 4th
• Kitchen
• Lunch
• Tea
• Vegetable
• Vegetarian