Mint Pesto

This is a variation of pesto that is made with mint instead of the traditional basil. I have also taken out the Parmesan cheese, to make it more versatile.   It is great for clean eating and vegan and vegetarian dishes.



1 bunch fresh mint

1 cup pine nuts

3 cloves garlic

1/3 cup sunflower (or olive) oil

salt – to taste



Remove the mint leave from the stems. Discard stems.

Combine all of the ingredients in a food processor.

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Process until the pine nuts are no longer whole.

Serving suggestions: pasta, chicken, lamb, sandwich spread, potatoes

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