- 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
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.