Peppermint pesto
Herby, minty homemade pesto. Delicious on pasta, pizza, avocado toast and bruschetta. Pesto 2.0 is here!
Prep Time 10 minutes mins
Servings 1 small jar
Calories 893 kcal
- 1 cup peppermint leaves
- 1 cup kale (or sub other greens like spinach, swiss chard or arugula)
- 1 cup basil leaves
- ½ cup parmesan (grated)(to keep it vegan use store bought vegan parmesan or I make it myself using this recipe*)
- ⅓ cup pistachios (or other nut of choice like pine nuts, walnuts or even almonds)
- ¼ cup extra virgen olive oil
- 3 cloves garlic
If you are not using a blender, start by finely chopping all ingredients; nuts, cheese, garlic, herbs and greens). If you do use a blender, roughly chop parmesan and greens before adding them to the blender
When you have chopped everything finely, all you do is add all ingredients to a jar and stir. Make sure there is a thin layer of olive oil covering it all. This way your pesto will keep longer in the refrigerator.If you are using a blender, add all ingredients to your blender. To get a great texture use the pulse mode and keep scraping down the sides until you get the right consistency.
I highly recommend using Sophia's recipe from Veggies don't bite to make it yourself: www.veggiesdontbite.com/grateable-vegan-parmesan-cheese/
Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. Keyword contains nuts, gluten free, peppermint, pesto, vegan option