Basil Mint Pesto Sauce
This tasty pesto sauce makes the most of fresh basil and mint in the garden. You'll love how it tastes on pasta, sandwiches, pizza, grilled meats and more.
Equipment
- silicone spatula
Ingredients
- 1 1/2 cups loosely packed fresh basil leaves, no stems
- 1/4 cup loosely packed fresh mint leaves, no stems
- 1/4 cup roughly chopped fresh parsley
- 2 garlic cloves, peeled and crushed
- 1/4 cup chopped blanched almonds
- 4 tablespoons grated Parmesan cheese
- salt and freshly ground black pepper to taste
Instructions
- Put the basil, mint, parsley, garlic and almonds in a food processor. Blend at low speed for a few moments until the ingredients are coarsely chopped.
- Add the cheese and half of the olive oil and blend again.
- Scrape the mixture down from the side of the container. Turn the speed to low and trickle in the remaining olive oil while blending.
- By hand, stir in salt and pepper to taste. Makes about 1 cup.
Notes
Store leftover pesto sauce, tightly wrapped or in an airtight container, for up to 2 days.
Nutrition
Calories: 158kcalCarbohydrates: 2.9gProtein: 3.8gFat: 15gSaturated Fat: 2.7gCholesterol: 8mgSodium: 190mgPotassium: 29mgFiber: 1gSugar: 2.2gCalcium: 111mgIron: 0mg
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