Mint Pesto Recipe

By
Joshua Bousel
a photo of Joshua Bousel, a Contributing Writer at Serious Eats
Joshua Bousel
Joshua Bousel is a Serious Eats old-timer, having started sharing his passion for grilling and barbecue recipes on the site back in 2008. He continues to develop grilling and barbecue recipes on his own site, The Meatwave, out of his home base of Durham, North Carolina.
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Updated Aug. 30, 2018
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Joshua Bousel
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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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