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+ servings
Mint Pesto in a glass jar with some fresh mint and a serving spoon in the background
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3.84 from 12 votes

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. The perfect accompaniment to fish, vegetables or a salad. It freezes well so you can preserve the season. 
Prep Time10 mins
Total Time10 mins
Course: Condiment
Cuisine: Anytime
Servings: 4 serves
Calories: 238kcal


  • 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


  • Pop all of the ingredients into a high speed blender and pulse until well combined
  • 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


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