Mint Pesto

Preparation info

  • Yield:

    1 cup

    • Difficulty


Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About


  • ounces (70 g) fresh mint leaves, without stems
  • 2 ounces (55 g) blanched almonds, finely ground
  • 3 tablespoons (45 ml) simple syrup


  1. Place the mint leaves and the almonds in a food processor with the metal blade. Process on and off until the mixture is pureed.
  2. With the machine running, add enough simple syrup to make a loose paste. The pesto should be used immediately. If necessary, it may be stored in the refrigerator for several days; however, the outside will oxidize and turn dark and should not be used. The interior portion will still be bright green.