Mint-Basil Pesto
This bright, fresh pesto is delicious on pasta, pizza, garlic bread, spread on flank steak or pork tenderloin and grilled, anything with a little Mediterranean flair.
Servings 1/4 cup servings
Equipment
Ingredients
- 1 cup fresh mint leaves
- 1 cup fresh basil leaves
- 2-3 cloves garlic
- 1 green onion trimmed
- ¼ cup chopped toasted almonds
- ¼ cup freshly grated Parmesan cheese
- zest of 1 large lemon
- 2 tablespoons freshly squeezed lemon juice
- 5-6 tablespoons olive oil garlic or lemon olive oil is delicious
Instructions
- Place the herbs, garlic, green onion, almonds, parmesan, lemon, and lemon juice in the small bowl of a food processor or in a small blender jar. Process until the herbs have broken down. With the blender/processor running, add the olive oil in a steady stream until desired consistency is reached.
Notes
- Store finished pesto in an airtight container in the fridge and enjoy within 3-5 days for best results.
- Freeze in individual portions for up to 3-6 months.
Nutrition
Serving: 0.25cup, Calories: 245kcal, Carbohydrates: 5g, Protein: 5g, Fat: 24g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 16g, Trans Fat: 0.003g, Cholesterol: 4mg, Sodium: 105mg, Potassium: 173mg, Fiber: 2g, Sugar: 1g, Vitamin A: 866IU, Vitamin C: 8mg, Calcium: 141mg, Iron: 1mg
Calories: 245kcal
Cost: $5
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