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Recipe: Mint City pesto

Published on: August 01, 2004

From David Wasson, C.W.C, C.C.E.

is usually made with basil, but other fresh herbs work too, and it's
fun to try different flavors. Mint is my son's favorite, and the
leftovers make a great cold salad if you add some tomato and black

  • 1 bunch fresh mint (about 2 cups of leaves)
  • 1 cup shelled walnuts
  • 1 cup grated Parmesan cheese
  • 1 clove garlic, peeled
  • 1 cup olive oil
  1. Leave the mint in its bundle. Wash it with cold water, then shake dry.
  2. Cut the mint leaves off the bundle with a pair of scissors.
  3. Set up a blender, and plug it in.
  4. Put the mint leaves in, put on the cover, and turn it on low.
  5. Turn off the blender and add nuts, garlic and cheese.
  6. Cover the blender and chop again.
  7. Now uncover the blender and with it running on low, SLOWLY pour in the
    olive oil. You will see the nuts and mint get smoother. When you think
    it's smooth enough, stop adding oil and stop blending.
  8. Toss pesto on hot or cold pasta to eat. Keeps 1 week in the fridge.

From "That's Fresh-Kids Cooking Teams"

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