Putting a fresh spin on traditional basil pesto, our funky rendition is both simple to make and the brightest addition to any summer meal. It’s light enough to throw on just about anything (salads, veggie noodles, pasta…etc.) – but also incredibly satisfying to the tongue. Throwing a dinner party? Whip this up in a pinch and sit back to revel in the ‘oohs’ and ‘ahhs’ from delighted guests. Have extra? Ice cube trays just became your best friend. Even if you’re a bit weary of mint in your pesto, I promise, this recipe is sure to WOW just about everybody!
Ingredients:
- 1 cup fresh mint leaves
- ½ cup fresh parsley leaves
- 2-3 garlic cloves
- ½ cup pine nuts (or other nuts/seeds you have on hand)
- 3 Tbsp. EVOO (extra virgin olive oil)
- ½ cup lemon juice
- zest from 1 lemon
- ¼ Tbsp. sea salt
- ground black pepper to taste
- optional – nutritional yeast for a “cheezy” twist
Directions:
- Place mint, parsley, garlic, pine nuts, EVOO, lemon juice, lemon zest, sea salt and nutritional yeast (if using) in food processor.
- With machine running, slowly add EVOO in steady stream until all is smooth.
- Season with sea salt and freshly ground pepper to taste
- Garnish with a little sprinkle of EVOO and chopped parsley and mint
*Keeps for about 2 weeks if covered in the fridge
