Pesto is one of our favorite foods in the entire world.

We can whip up a batch of this green goodness and it would barely make it through a weekend. Besides the beautiful bright green presentation, the flavor is just so delicious! If you have fresh mint leaves that are crisp and new and want to use them in a fun way- this is for you.  Mint basil pesto!

 

What are your first thoughts of a mint pesto? Too strong? Too weird?

Let your minds rest knowing that while the flavor of mint is present, all the other ingredients fuse together for a deliciously balanced spread. Basil and lemon help create a harmonious sauce that is great for any of your favorite pesto dishes.

But that’s not all we did to mix things up around here.

A few drizzles of maple syrup add a faint subtle sweetness while adding another dimension of creaminess. We love pesto that’s creamy and this sweetener helps give a creamy, smooth texture without making it runny. With lemon, garlic and a few other typical pesto ingredients, it all combines for a delicious spring time dish.

 

Mint Pesto (vegan, raw & gluten free)
Print Recipe

1 cup Fresh Mint Leaves
1 cup Fresh Basil Leaves
1/3 cup Walnuts
1/4 cup Pine Nuts
1 teaspoon Fresh Lemon Zest
2 Tablespoons Fresh Lemon Juice
1/2 Tablespoon Maple Syrup
1/2 teaspoon Sea or Pink Salt
1/2 teaspoon Pepper
Dash of Garlic
5-6 Tablespoons Olive Oil*

In a food processor combine the mint, basil and nuts and process until a rough paste. Add the other ingredients except for the oil and pulse until it just starts to come together. Add the oil, a little at a time, while pulsing on and off. Add enough oil to your desired consistency and you’re done!

*We like the consistency of our pesto to be different based on what we are making. This pesto is a little thicker, which is perfect for grilled cheese sandwiches or bruschetta. If you want this for a pasta sauce, you will want the full 6 tablespoons of oil, plus maybe a little more. You can also add a little almond milk or water to reach your desired consistency.

 

This entry was posted on Monday, March 4th, 2013 at 2:00 am and is filed under Uncategorized. You can follow any comments to this entry through the RSS 2.0 feed. You can leave a comment, or trackback from your own site.