Mint Pesto



Serving size

about 2 tablespoons
15 minutes

This recipe can easily be multiplied and keeps well for about 24 to 48 hours in the refrigerator.This recipe freezes fairly well.

Mint Pesto


4 Tbsp. Pine nuts
1 cup Fresh mint
2 ounce Parmesan cheese (grated)
2 Tbsp Water
1 Tbsp. Lemon juice
1 Tbsp. White wine vinegar
1/4 tsp. Salt
2 Tbsp. Olive oil


Place a small skillet over high heat.

When the pan is hot, add the pine nuts.

Toast the pine nuts, tossing frequently, for about 5 minutes or until lightly browned.

Place the pine nuts in a blender.

Add the mint leaves, parmesan, water, lemon juice, vinegar, and salt, and blend.

While the blender is running, slowly add the olive oil and blend until smooth.


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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Check pre-grated cheese for anti-caking ingredients; it's best to grate your own cheese from a block.


This is a low sodium recipe.

Recipe Notes

Here’s a non-traditional mint sauce: less sweet, a little chunky, and with some umami flavor to go along with the herbaceous taste of the mint. This Mint Pesto is the perfect complement to your roast lamb dinner.

"It is the destiny of mint to be crushed."

Waverly Lewis Root