Mint Pesto

[Photographs: Joshua Bousel]

About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

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Mint Pesto

About This Recipe

Yield:makes about 1 cup
Active time:15 minutes
Total time:15 minutes
Special equipment:food processor
This recipe appears in: Sauced: Mint Pesto

Ingredients

  • 1/4 cup slivered almonds
  • 2 cups packed fresh mint leaves, rinsed and dried
  • 3 medium garlic cloves
  • 1 tablespoon lemon juice and 1/2 teaspoon lemon zest from 1 lemon
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup crumbled feta cheese
  • Kosher salt and freshly ground black pepper

Procedures

  1. 1

    Place almonds in a small skillet over medium heat. Toast until fragrant and lightly browned, about 4 minutes. Transfer to food processor fitted with steel blade.

  2. 2

    Add in mint garlic and lemon zest into food process. Pulse until everything is finely chopped, about 5 1-second pulses, scraping down sides of bowl as necessary.

  3. 3

    With the food processor running, pour oil through feed tube in a slow, steady stream. Keep food processor running until smooth, stopping to scrape down sides of bowl as necessary.

  4. 4

    Add in feta and lemon juice; pulse to combine. Season with salt and pepper to taste. Store in an airtight container in the fridge for up to a week, or in a Ziploc bag in the freezer for up to six months.

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