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Mint Pesto
Prep Time:
10
minutes
minutes
Cook Time:
10
minutes
minutes
Total Time:
20
minutes
minutes
Servings:
4
Servings
Author:
Nick Evans
Out of basil? Turns out mint makes a pretty mean pesto also. I tossed mine with whole wheat pasta and lots of Parmesan cheese. Very tasty!
Equipment
1
Food Processor
Ingredients
1 ½
Cups
loosely packed fresh mint
½
Cup
loosely packed flat leaf parsley
2
Tablespoons
pine nuts
3
cloves
garlic
⅓
Cup
Parmesan cheese
⅓
Cup
olive oil
,
maybe a bit more
Salt and Pepper to taste
Instructions
Wash the mint and parsley well. Toast the pine nuts for a few minutes in a dry pan.
Add all ingredients to a food processor and pulse until they resemble a coarse paste.
Taste the pesto and adjust the flavors. It might need a bit more oil or salt and pepper.
Toss pesto with hot pasta and serve with extra Parmesan cheese.
Notes
Adapted from
Body & Soul Magazine
.
Nutrition
Serving:
1
plate
|
Calories:
243
kcal
|
Carbohydrates:
5
g
|
Protein:
5
g
|
Fat:
24
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
15
g
|
Cholesterol:
6
mg
|
Sodium:
144
mg
|
Potassium:
184
mg
|
Fiber:
2
g
|
Sugar:
0.3
g
|
Vitamin A:
1415
IU
|
Vitamin C:
16
mg
|
Calcium:
155
mg
|
Iron:
2
mg