Fresh Mint Pesto (Vegan + Gluten-Free) (Edit recipe)

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This Mint Pesto is fresh, light, and bursting with flavor. Made with mint, almonds, garlic, and olive oil, it is naturally vegan and gluten-free. Perfect for pasta, vegetables, fish, or as a dip, this quick sauce adds a bright twist to any meal.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

—

INGREDIENTS

6

Serves: 4

Ingredients

2 cups Mint Leaves, light packed (no stems)
2.5 Almonds, (blanched, slivered)
1 clove Garlic, of (peeled and cut in half)
.5 Lemon, (zested)
1 Salt and Pepper, (to taste)
2.5 Extra Virgin Olive Oil, (or more if necessary)

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Process

Cook Mode

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

Using a food processor, add the garlic clove and the almonds. Process until they are chopped.
Add the lemon zest. Process to combine.
Add the mint leaves and process until the mixture is finely chopped.
While the food processor is running, slowly add the olive oil until the mint is a loose paste. Add more if you want a looser sauce.
Season with salt and pepper to taste.

Notes

Store in an airtight jar in the fridge for up to 5 days. Add a thin layer of olive oil on top to prevent browning. You can freeze the pesto by putting the pesto into ice cube trays. Freeze and then pop out the cubes. Put the cubes into a freezer-safe bag and store for up to 3 months.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	84
Fat:	1 g
Carbohydrates:	18 g
Protein:	5 g
Cholesterol:	0 g
Sodium:	37 mg
Fiber:	9 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.