Creamy Mint Basil Pesto
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
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 336 |
| 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. | |
by Pooja Parikh
Serves: 2-4
Ingredients
- 2 Tbsp2 Tbsp 2 TbspRaw Cashews
- 1/2 cup1/2 cup 1/2 cupMint Leaves, packed
- 1/2 cup1/2 cup 1/2 cupfresh Basil, packed
- 1 Tbsp1 Tbsp 1 TbspNutritional Yeast
- 1/2 tsp1/2 tsp 1/2 tspSalt
- 1/4 cup1/4 cup 1/4 cupExtra Virgin Olive Oil
- 2 Tbsp2 Tbsp 2 TbspLemon Juice
- 1 clove1 clove 1 cloveGarlic, large
- 1/4 tsp1/4 tsp 1/4 tspLemon zest
- 11 1Ice cubes
Process
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
- Soak cashews in hot or boiling water for 10 minutes, then rinse and discard water.
- 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.
- Once smooth, add in the ice cube and process on high until smooth.
- Serve with grilled chicken or fish, as a dip for veggies, or however you wish!
Notes
This recipe will keep in the fridge for up to 5 days!
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