Ohhhh boy, where do I start with this Almond Mint Pesto? I already know it’s going to be your new favourite pesto. Especially since it’s zesty and bright and just SCREAMS summertime.
If you weren’t already you have to start making pesto at home, it’s so so stupidly easy and quick – five minutes is all it takes, possibly even less and it makes everything taste fancy.
Keep hearing about going waste free and using every part of the vegetable but have no idea where to start? Start with pesto. The og millennial, you can literally chuck any herb or green into a pesto and it’ll turn out lip smackingly good. Carrot tops? You bet ya. Kale thats on its last leg? Hell yeah. Beet greens? Chuck them in.
Watch the video for Almond Mint Pesto:
Now that you have a million pesto ideas running through your head start with this Almond Mint Pesto and experiment from there.
7 ingredients, a food processor and 5 minutes is all that stands between you and some delicious pesto.
Toast your nuts, add to a food processor with mint, garlic, lemon blitz it all up, feed through some olive oil, add feta (use vegan feta or nutritional yeast to make it vegan), season, blitz once more and viola! You have a delicious fresh pesto to spread on EVERYTHING. Especially carby things.
Best ways (imo) to eat this Almond Mint Pesto are:
- With Roasted Greek Potatoes
- Spread on some fresh bread with avocado and tomato
- Dolloped on top of scrambled eggs
- With lamb roast
- Pasta/gnocchi – pesto and pasta are the perfect duo. Change my mind
- Dressing for a grainy salad – add a little more olive oil to make it looser and sauce like
- Pizza sauce – roast vegetables as a topping SO GOOD.
The possibilities are endless.
USE #tillyeats or TAG ME ON INSTAGRAM @TILLYEATS IF YOU MAKE THIS RECIPE, I LOVE SEEING YOUR CREATIONS!
Also if you could rate the recipe below I would be forever grateful – it makes me feel good and also helps me understand what you guys like 😛
5 minutes and 7 ingredients stand between you and this Almond and Mint pesto. Fresh, zesty and bright. Perfect for summertime.
- 100 grams mint
- 1/2 cup almonds, toasted
- 3 cloves of garlic
- 1 lemon, juice and zest
- 1/3 cup olive oil
- 1/4 cup feta
- salt and pepper
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To toast the almonds, place into a fry pan over medium heat and dry roast them until fragrant and lightly browned.
Pour into a food processor as well as the mint, garlic and lemon zest and juice. Process until everything is finely chopped. Keep the food processor running and begin to slowly pour in the olive oil through the tube. Keep the food processor going until everything becomes smooth.
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Pour into a food processor as well as the mint, garlic and lemon zest and juice. Process until everything is finely chopped. Keep the food processor running and begin to slowly pour in the olive oil through the tube. Keep the food processor going until everything becomes smooth.
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Add the feta, and salt and pepper to taste. Pulse until combined. Put on everything
*Calories will vary depending on brands used. This will make about 1 cup of pesto, serving size is 2 tablespoons.
Can be stored in the fridge for up to a week or frozen for up to 6 months. Best way to freeze is in ice cube trays so you can thaw only as much as you need.
To make nut free replace almonds with pepitas or sunflower seeds
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NOTE: All images and text on this website are protected by copyright. Please do not post or republish this recipe/images without permission from me -Tilly. If you want to share this recipe, please share the link rather than the whole recipe. Thank you so much! 🙂
Peter Thomas
Excellent work Tilly!
saa
I haven’t had a lot of pesto. But mint makes this intriguing! I gotta try it!
Liz
We have a lot of mint growing in our garden so this recipe is perfect! I love pesto!
Rosa
Oh yum! I usually stick to basil but this sounds so different, i love it!! Will def give this a try soon.
Jessie
Hmmm…. I don’t know that I have tried it with the mint. This sound good I am gonna try this!
Juli
That looks incredible! I love mint, and paired with feta it’s killer!
Connie Bartle
This was really good! What a great way to use a lot of fresh mint from the garden!