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.
Prep Time10 minutes mins
Total Time10 minutes mins
Course: Condiment
Cuisine: Anytime
Keyword: mint pesto
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
1 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
- 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.
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