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Mint Almond Pesto

This Mint Almond Pesto is a vibrant, zesty twist on traditional pesto, bringing together fresh mint, parsley, toasted almonds, and Parmesan for a refreshing and nutty spread or sauce. It’s perfect for tossing through pasta, drizzling over roasted vegetables, spreading on sandwiches, or using as a dip.
The combination of mint and parsley gives the pesto a fresh, aromatic lift, while the almonds add a deliciously rich and toasty flavour. The lemon zest and juice brighten everything, making this pesto wonderfully versatile for spring and summer dishes.
Course Snack
Keyword Gluten Free, Vegetarian
Dietary Vegetarian
Allergen Gluten Free
Member Free
Prep Time 10 minutes
Servings 2 cups

Equipment

  • Food processor or high-powered blender
  • Measuring Cups and Spoons
  • Citrus zester or fine grater
  • Chopping Board
  • Sharp Knife

Ingredients

  • 3-4 garlic cloves peeled
  • 1 parsley large handful, roughly chopped
  • 6 mint leaves handfuls, approx 2-3 bunches
  • 1 cup almonds toasted
  • 1 lemon large, zest & juice
  • Salt & pepper to taste
  • 1 cup parmesan freshly grated
  • 3/4 cup extra virgin olive oil adjust to desired consistency

Instructions

  • Start by adding the garlic, parsley, mint, toasted almonds, lemon zest, and lemon juice to a food processor or high-powered blender. Blitz until roughly combined.
  • Add the parmesan, a generous pinch of salt and pepper, and half the olive oil. Blend again until smooth, then gradually add more olive oil while blending, until you reach your preferred texture, smooth and spreadable, but not runny.
  • Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
  • Spoon into a jar or bowl and top with a little extra olive oil to keep it fresh. Use immediately or store in the fridge for up to a week.

Notes

 

Cooking Tips for Beginners

  • Toast the almonds lightly in a dry pan until fragrant for a deeper flavour.
  • Gradually add the oil while blending to control the texture.
  • Fresh mint is key—avoid using wilted leaves for the best taste.

 

Serving Suggestions

  • Toss through warm pasta or potato salad.
  • Spread on sandwiches or wraps.
  • Drizzle over grilled vegetables or fish.
  • Use as a dip with crackers or fresh bread.

 

Make-Ahead or Prepare-Ahead Guidance

  • Pesto can be made up to a week in advance and stored in the fridge with a layer of olive oil on top.
  • Can be frozen in small portions (e.g. ice cube trays) for up to 3 months.

 

Storage Advice

  • Fridge: Store in an airtight container for up to 1 week.
  • Freezer: Freeze in small batches for up to 3 months. Thaw in the fridge overnight.

 

Meal Prep Instructions

  • Make a double batch and freeze half for later use.
  • Prepare and portion into small jars for easy grab-and-go sauces.

 

Substitutions

Almonds:
  • Swap for pine nuts, walnuts, or cashews.
Parmesan:
  • Substitute with nutritional yeast for a dairy-free version.
Mint & Parsley:
  • You can also add basil or rocket for variation.

 

FAQs

  1. Can I use pre-ground almonds?
     Yes, but toasting whole almonds provides better flavour and texture.
  2. Can I make this without a food processor?
     A high-powered blender works well, or you can finely chop by hand for a rustic texture.
  3. Can I make it vegan?
     Yes—replace Parmesan with nutritional yeast or a plant-based hard cheese.

 

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Helpful Hints

  • Keep a little extra olive oil on top of the stored pesto to prevent it from oxidising.
  • Adjust the consistency based on how you plan to use it—thicker for spreads, looser for dressings.
  • Add a touch of chilli for a spicy variation.