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Home » Basics/Sides » Almond Mint Pesto

Almond Mint Pesto

24/05/2019 by Tilly 8 Comments

Mumma always said sharing is caring.

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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.

Almond mint pesto in a small white bowl against a wooden background

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.

Overhead shot of Almond Mint Pesto in food processor

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.

Roasted potatoes being dipped into Almond Mint Pesto

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.

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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 from 5 votes
Almond Mint Pesto in a white serving dish against a wooden background
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Almond Mint Pesto
Prep Time
5 mins
Cook Time
2 mins
 

5 minutes and 7 ingredients stand between you and this Almond and Mint pesto. Fresh, zesty and bright. Perfect for summertime.

Course: Sauce
Cuisine: Italian
Keyword: Mint Pesto
Servings: 8 servings
Calories: 142 kcal
Author: Tilly
Ingredients
  • 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
Instructions
  1. 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.

  2. 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.


  3. Add the feta, and salt and pepper to taste. Pulse until combined. Put on everything

Recipe Notes

*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! 🙂

Mumma always said sharing is caring.

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Filed Under: Basics/Sides, Recipes, Spring Recipes Tagged With: Almonds, Dairy-Free, Gluten-Free, Mint, Pesto, Vegetarian

Previous Post: « Apple Crumble Baked Oats (Vegan)
Next Post: Roasted Lemon Greek Potatoes »

Reader Interactions

Comments

  1. Peter Thomas

    24/05/2019 at 9:36 am

    Excellent work Tilly!

    Reply
  2. saa

    24/05/2019 at 11:11 am

    I haven’t had a lot of pesto. But mint makes this intriguing! I gotta try it!

    Reply
  3. Liz

    24/05/2019 at 11:33 am

    We have a lot of mint growing in our garden so this recipe is perfect! I love pesto!

    Reply
  4. Rosa

    24/05/2019 at 12:15 pm

    Oh yum! I usually stick to basil but this sounds so different, i love it!! Will def give this a try soon.

    Reply
  5. Jessie

    24/05/2019 at 1:09 pm

    Hmmm…. I don’t know that I have tried it with the mint. This sound good I am gonna try this!

    Reply
  6. Juli

    24/05/2019 at 1:45 pm

    That looks incredible! I love mint, and paired with feta it’s killer!

    Reply
  7. Connie Bartle

    08/07/2020 at 12:37 am

    This was really good! What a great way to use a lot of fresh mint from the garden!

    Reply
    • Tilly

      23/07/2020 at 10:10 am

      I’m waiting for spring so I can start growing some. I’m glad you enjoyed it 🙂

      Reply

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