Mint Pesto

Preparation info

  • Difficulty


  • Makes



Appears in

Weeknight Gluten Free

Weeknight Gluten Free

By Kristine Kidd

Published 2013

  • About


  • Fresh mint leaves, ¼ cup (¼ oz/8 g) packed
  • Toasted whole almonds, ¼ cup (1 oz/30 g)
  • Shallot, ½ small
  • Extra-virgin olive oil, ¼ cup (2 fl oz/60 ml)
  • Fresh lemon juice, teaspoons
  • Kosher salt and freshly ground pepper


  1. In a food processor, combine the mint, almonds, and shallot and process until finely ground. With the machine running, gradually add the oil. Mix in the lemon juice, and then season to taste with salt and pepper. Use right away, or cover and refrigerate for up to 3 days. Bring to room temperature before serving.