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Mint and Parsley Pesto | Recipe How-To

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Recipe Information

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Mint and Parsley Pesto

Cultural Context

Pesto is a traditional Italian sauce that originated in Genoa, typically made with basil, but variations like this mint and parsley version offer a fresh twist.

ItalianITother
15 min
easy
8 servings
Servings4
1 cup packed mint leaves
1 cup packed parsley leaves
ยผ cup extra virgin olive oil
ยผ cup nuts (e.g. pine nuts, cashews, walnuts or almonds)
1 garlic clove, crushed
Zest of 1 lemon
1 tablespoon lemon juice
ยผ cup grated parmesan cheese
Salt and pepper, to season
1

In a small frying pan, toast nuts over a low heat until lightly toasted. Allow to cool.

2

Wash and dry mint and parsley leaves.

3

Add mint, parsley, extra virgin olive oil, toasted nuts, garlic, lemon zest, lemon juice and grated parmesan to a food processor. Season with salt and pepper.

4

Blend until smooth. Enjoy!

5

Store in the fridge in an airtight jar for 2 โ€“ 3 days (cover the top with a layer of oil).

Equipment Needed

frying panfood processor

Spice Level:

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Dietary

vegetarian
Local Name: Pesto di menta e prezzemolo

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