Mint and Parsley Pesto

This recipe is something that you can make quickly and easily using a blender. Everything you need is easy to find in your local supermarket. This paste is great for putting on or in meat and pastas, or with cottage cheese in stuffed pasta shells.

As demonstrated at the FarmShare Adventure CSA and Warehouse Market


3/4 cup packed mint leaves
1/4 cup flat-leaf parsley leaves
2 scallions, thickly sliced
2 medium garlic cloves
1/2 teaspoon finely grated lemon zest
2 tablespoons extra-virgin olive oil



In a food processor, combine the mint leaves with the parsley, scallions, garlic and lemon zest and pulse until chopped. With the machine on, add the olive oil in a thin stream and process until smooth. Season the pesto with salt.

The mint pesto can be refrigerated overnight.

Best Uses Toss the pesto with pasta or mix it with soft, fresh goat cheese and spread it on crostini. Brush on lamb chops, chicken, fish, pork, seafood or vegetables after grilling, or serve alongside burgers, sausages or grilled bread.

Share some yumminess on Facebook