10 people
  • 4 oz mint leaves
  • 1 clove garlic
  • 1 1/2 oz parmesan
  • 1/3 cup pistachios
  • 1 1/4 cup olive oil
  • 1/2 tsp salt

Nutritional information

Calories: 73kcalCarbohydrates: 4gProtein: 3gFat: 6gSaturated Fat: 1gCholesterol: 3mgSodium: 451mgPotassium: 118mgFiber: 2gSugar: 1gVitamin A: 598IUVitamin C: 4mgCalcium: 91mgIron: 1mg
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 10 people

How to make mint pesto

  • Place garlic, cheese, and nuts (seeds) in a food processor. Puree for 15 seconds and then add all of the mint leaves. Puree for another 10 seconds. Then drizzle in the olive oil while the processor is still running until you have a smooth paste. Season with salt.
    If you want a thicker pesto, just use less oil. If you want a more runny sauce use more olive oil. Season with salt and set aside.
    MInt and Pistachio Pesto

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