4 Ingredient Homemade Mint Pesto
Use up surplus mint (we all know that stuff grows like crazy) with this quick and easy homemade mint pesto which is FRESH and zippy. It pairs perfectly with fish, vegetables, or a salad. It also freezes well so you can preserve the season.
Servings: 4 serves
Calories: 238kcal
Ingredients
- 1 bunch mint (about 2 cups of mint leaves)
- ½ cup walnuts
- 3 tablespoon Extra virgin olive oil (use the good quality stuff)
- ½ cup parmesan freshly grated
Instructions
- Pop all of the ingredients into a high speed blender and pulse until well combined1 bunch mint, ½ cup walnuts, 3 tablespoon Extra virgin olive oil, ½ cup parmesan
- To store: keep in an airtight container with a lid in the fridge for up to a week. Any longer than that, then pop it into the freezer
Notes
- Store: store in an airtight container in the fridge for up to 2 weeks. I usually add a drizzle of extra olive oil on top before refrigerating to ensure that no oxygen gets in and affects the pesto.
- Freeze: this can also be frozen for about 3 months if stored correctly.
Nutrition
Calories: 238kcal | Carbohydrates: 2g | Protein: 6g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 201mg | Potassium: 75mg | Fiber: 1g | Vitamin A: 140IU | Vitamin C: 0.3mg | Calcium: 162mg | Iron: 0.6mg