Mint Pesto Recipe

by
Joshua Bousel
updated Aug. 30, 2018
20130227-242594-mint-pesto.jpg
Joshua Bousel

Recipe Facts

1

(1)

Active: 15 mins
Total: 15 mins
Makes: 1 cup

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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. 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. 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. 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. 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.

Special equipment

food processor

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