This mint-packed but slightly salty pesto is perfect.

Ingredients

  • 1½ cups mint leaves
  • 1 cup parsley or cilantro leaves and tender stems
  • ¼ cup pine nuts or 1/3 cup walnut halves
  • ¼ cup crumbled feta cheese or freshly grated Parmesan cheese
  • 3 large cloves garlic
  • ½ cup olive oil
  • Sea salt and freshly ground black pepper

Instructions

Place all the ingredients in a food processor and pulse until nearly smooth. Makes about 2 cups.

About this recipe

“This mint-packed but slightly salty pesto is perfect for coating a lamb roast. It also makes a flavorful accompaniment for grilled mackerel. Or serve it with raw, steamed, or roasted vegetables such as carrots, cauliflower, and fennel.” – Olwen Woodier


Excerpted from The Pesto Cookbook © by Olwen Woodier, used with permission from Storey Publishing.

Ingredients

  • 1½ cups mint leaves
  • 1 cup parsley or cilantro leaves and tender stems
  • ¼ cup pine nuts or 1/3 cup walnut halves
  • ¼ cup crumbled feta cheese or freshly grated Parmesan cheese
  • 3 large cloves garlic
  • ½ cup olive oil
  • Sea salt and freshly ground black pepper
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