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Ming and parsley pesto in freezer container

Mint & Parsley Pesto

Amy
A fresh take on the Italian favorite with herbs that aren't basil
Prep Time 30 minutes
Course Condiment
Cuisine Italian

Equipment

  • Blender Essential when you're making pesto
  • Salad spinner This takes much of the water off the herbs after washing

Ingredients
  

  • 3 cups Fresh mint
  • 1 bunch Italian flat-leaf parsley
  • 2 to 3 cloves Garlic
  • 1 cup Extra virgin olive oil
  • ° Salt & Pepper to taste
  • ¾ cup Walnuts (increase or decrease as you like)
  • ¾ cup Parmesan Cheese (increase or decrease as you like)

Instructions
 

  • Toast the walnuts (or other nuts) until they are warm and fragrant. Do not burn. Add to a cold bowl and set aside.
  • Remove mint leaves from the stems. Wash and spin in the salad spinner to remove excess water.
  • Chop parsley leaves off the bunch, then repeat in the salad spinner to remove excess water.
  • Add the herbs to the blender, along with the garlic, toasted nuts, and a little kosher salt and freshly ground pepper. Add the lid to the blender with the center part removed.
  • Measure out 3/4 cup of the extra virgin olive oil. Slowly pour into the running blender through the open top until the cup is empty. If the contents don't seem to be chopping and mixing, turn OFF the mixer and use a spatula to move things around in the bottom. Remove the spatula, replace the lid, and try again. Add more olive oil a little at a time until the blender moves and you get the right consistency.
  • Pour the pesto into a bowl, and add the Parmesan cheese. Stir until completely blended. Add to a storage container and either refrigerate for a week or freeze for later.
    Makes about 3 to 4 cups of pesto.
Keyword Pesto