Green Curved Line

Hi Everyone, this Mint Pesto recipe is what I start making as soon as my mint is ready to harvest in the early Spring. It’s a great way to use up lots of mint since it’s usually so plentiful. .

It compliments vegetables, chicken, meat/lamb, or fish. It also goes great on eggs. I will put it right into a garden fresh salad as well.


– 2 ounces (2 cups) mint leaves  – 1/2 cup Parmesan cheese – 1/2 cup extra virgin olive oil  – 1/3 cup pine nuts  – 1-2 fresh garlic cloves, peeled, minced – 1/4 teaspoon kosher salt,  – 1/8 teaspoon fresh ground black pepper

To Blanche The Mint: Bring a medium-large pot to boil with salted water When it's boiling, add the mint and cook 1 minute or less. Remove and put on a plate covered in paper towels. Press the blanched mint to remove all excess water

To Make the Mint Pesto: In a food processor, add all the ingredients and pulse several times until the desired texture is reached

Add more of certain ingredients to adjust to your taste. Serve or store in a lidded mason jar in the refrigerator Enjoy with pasta, bread or whatever you would like it with!

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