We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our
Mint pesto
Makes: 300G
Serves: 6 - 8
Prep time: 15 minsTotal time: 
Recipe photograph by Kris Kirkham
Mint pesto
This sauce goes well with so many things. Drizzle on fish; stir through new potatoes or use to top a bowl of soup
Makes: 300G
Serves: 6 - 8
Prep time: 15 minsTotal time:
See more recipes
Nutritional information (Per tbsp:)
Calories
70Kcal
Fat
7gr
Saturates
1gr
Carbs
1gr
Protein
1gr
Salt
0gr
Genevieve Taylor
Genevieve Taylor is a writer and food stylist whose love of travel inspires her colourful herb and spice-infused food. A little bit obsessed by fire, she is currently working on a book about the wonderful versatility of cooking in a wood-fired oven
Genevieve Taylor
Genevieve Taylor is a writer and food stylist whose love of travel inspires her colourful herb and spice-infused food. A little bit obsessed by fire, she is currently working on a book about the wonderful versatility of cooking in a wood-fired oven
Ingredients
- 75g blanched almonds
- 3 x 28g packs mint
- 1 x 28g pack flat-leaf parsley
- 2 garlic cloves, roughly chopped
- 100ml extra-virgin olive oil
- juice of 1 lemon
Step by step
Get ahead
This sauce keeps well in the fridge for 2-3 days. It also freezes well – small portions can be frozen in an ice cube tray.
-
Add the almonds to a small frying pan and set over a medium heat. Toast for 3-4 minutes, stirring regularly, until they are a couple of shades darker and smell nutty. Keep an eagle eye on them so they don’t burn, then tip onto a plate to cool. Once cooled, whiz until finely ground in a food processor.
-
Pick the leaves from the mint and add to the food processor. Discard only the thickest stems of the parsley, then chop the rest roughly and add to the food processor, along with the garlic. Pulse until roughly chopped. Add the olive oil and lemon juice and season well with salt and pepper. Blitz to a smooth paste, adding a tablespoon or two of cold water to help it along if necessary.
-
Scoop into a bowl, and cover with a layer of clingfilm pressed to the surface if you are not using straight away