This mint pesto is light, deliciously creamy, and loaded with fresh flavor. It's also quick to make, vegan, gluten-free, and healthy! Note: the recipe has been modified and updated. Quantity: recipeyields 1 small jar (approx ½ cup/125 ml)
Cuisine: Italian, vegan
Keyword: Mint pesto
3 cups(35-40 grams)mint leaves, lightly packed and stems removed
¼ cup(35 grams)cashews or almonds
1garlic clove, sliced
4Tablespoonsextra virgin olive oil
1/4tspsalt, plus more to taste
Freshly ground black pepper, to taste
Remove the mint leaves from the stems, wash them and drain them possibly using a salad spinner.
Add the extra virgin olive oil to the food processor first, then add the rest of the ingredients.
Season with salt and freshly ground pepper and blitz to a smooth paste, adding a tablespoon or two of cold water to help it along if necessary.
Taste it and season again according to your liking.
If you don't use it straight away, place the pesto into a glass bowl or a glass jar, and cover with a thin layer of olive oil or clingfilm pressed to the surface to prevent oxidation. It's also freezable in small portions (an ice cube tray would be great).
To make this pesto in a blender: work in batches starting with half the mint leaves, olive oil, and lemon juice. Blend, stop and scrape the edges of the bowl. Add the nuts last with 1 or 2 Tablespoons of cold water if needed. Making pesto in a blender takes extra work, but it works fineNutrition facts: the nutrition values are for one serving and are based on an online nutrition calculator. It’s an estimate only and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.