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Peppermint pesto

Herby, minty homemade pesto. Delicious on pasta, pizza, avocado toast and bruschetta. Pesto 2.0 is here!
Print Recipe
Prep Time 10 minutes
Servings: 1 small jar
Course: Side Dish
Calories: 893
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • blender (optional)

Method
 

  1. 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
  2. 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.

Notes

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.