Mint Basil Pesto
This recipe is the perfect way to use the mint and basil from your garden all summer long!
Ingredients
- 1 cup mint stems removed
- 1 cup basil stems removed
- 1/2 cup olive oil
- 1/2 cup parmesan cheese shredded
- 1/3 cup pine nuts (or walnuts)
- 1 garlic clove
- 1/2 tsp salt
Instructions
- Wash the mint and basil with cold water and dry.
- Add the mint, basil, olive oil, parmesan cheese, pine nuts, garlic, and salt to a food processor or blender. Blend for about 1-2 minutes. Wipe down the sides of the blender if there is any buildup. Add additional olive oil if your pesto is too thick.
- Serve on pasta, gnocchi, pizza, or anything else!
Notes
Feel free to add lemon juice to your pesto for a bright fresh flavor!
If you don't exactly have a 1:1 ratio of mint to basil, that's okay! You can just use 2 cups total, and mix and match however you want.
If you have extra pesto, store in an air-tight container in the fridge for up to a week. I recommend pressing plastic wrap across the top to limit any exposure to air.