Mint Pesto Recipe

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Mint Pesto Recipe

[Photographs: Joshua Bousel]

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  • Yield:makes about 1 cup
  • Active time: 15 minutes
  • Total time:15 minutes

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

Directions

  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.