Creamy Mint Basil Pesto (Edit recipe)

This creamy pesto is so bright, refreshing, and balanced. I could (and have) eat it by the spoonful! It tastes cheesy and is absolutely bursting with flavor. It comes together in no time, and the recipe is easy to multiply for more servings. The ice cube might seem like a strange ingredient, but it helps the pesto maintain its bright color so it doesn't turn brown in the fridge!
10 minutes
Show nutritional information
This is our estimate based on online research.
Fat:32 g
Carbohydrates:12 g
Protein:4 g
Cholesterol:0 g
Sodium:555 mg
Fiber:5 g
Sugars:1 g
Calculated for total recipe.

Serves: 2-4

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Soak cashews in hot or boiling water for 10 minutes, then rinse and discard water.
  2. Add all ingredients except the ice cube to a food processor and process on high until smooth, stopping every minute or so to scrape down the sides.
  3. Once smooth, add in the ice cube and process on high until smooth.
  4. Serve with grilled chicken or fish, as a dip for veggies, or however you wish!


This recipe will keep in the fridge for up to 5 days!

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