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Mint Pesto

Mint Pesto

This recipe goes with Chilled Pea Soup with Mint Pesto

Cooking Light MAY 2005

  • Yield: 3/4 cup (serving size: 1 tablespoon)


  • 2 tablespoons pine nuts
  • 2 small garlic cloves
  • 4 cups loosely packed fresh mint leaves (about 2 ounces)
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup water
  • 1 tablespoon extravirgin olive oil


With food processor on, drop pine nuts and garlic through food chute; process until minced. Add mint, cheese, salt, and pepper; process until finely minced. With processor on, slowly add water and oil through food chute, and process until well blended.

Nutritional Information

Amount per serving
  • Calories: 45
  • Calories from fat: 68%
  • Fat: 3.4g
  • Saturated fat: 1g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.7g
  • Protein: 2.2g
  • Carbohydrate: 1.8g
  • Fiber: 0.8g
  • Cholesterol: 3mg
  • Iron: 0.6mg
  • Sodium: 128mg
  • Calcium: 78mg

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Mint Pesto Recipe