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Pesto, Mint I (D, KLP)
Source: Recipe Source web site (
Yield: Approximately 1 cup

2 cups firmly packed mint leaves, washed and shaken dry
1 tbsp. chopped nuts (can be pine nuts, walnuts, pecans, etc.)
1/4 tsp. salt
1 small clove of garlic, minced
Olive oil
3 tbsp. grated Parmesan cheese

Toss the fresh mint leaves into a food processor or blender along with the salt, garlic and nuts.

Start the food processor and then slowly add olive oil. Don't process too long or add too much oil; aim for a consistency that can be spread with a knife. When done processing, remove it to a dish and stir in the cheese.

Poster's Notes:
This is great spread across the top of broiled salmon or halibut fillets.

Posted by Shayla Goldstein

Nutritional Info Per Serving: N/A