This mint pesto is a delicious new twist on the classic. We put this on everything — salads, roasted vegetables, soba noodles, as a dip for vegetables, or topping for meal prep dressing. Endless possibilities. It’s totally cleanse-approved and can really make everything taste better!
As we know, mint can aid our digestive processes, causing less bloating. Basil can also help with stress and pms relief. It’s been known to lower cortisol.
Feel free to use any other greens, nuts or herbs you like, and adjust the amount of garlic (more or less).
Makes 1 quart
Mint Pesto Ingredients:
2 cups dry roasted almonds
4 cups basil
3 garlic cloves
1 tablespoon sea salt
1/2 cup olive oil
zest of 1 lemon
2 teaspoons chopped fresh mint
water, as needed
Directions:
If roasting the almonds yourself, preheat an oven to 325°F. Then place them on a baking sheet for 12-20 minutes, or until golden brown. Keep checking frequently so they don’t burn. Remove from the oven and allow to cool before handling.
Using a high speed blender or food processor, combine all the ingredients until well-pureed.
Use water to thin the consistency, but only as needed.
Season with sea salt and black pepper (to taste), then store in an airtight container for 4-5 days.
Recipe//Frank Giglio
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