Mint Pesto Recipe

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Mint pesto is especially delicious with grilled or roasted lamb.
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  • 2 cups fresh mint leaves
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup pine nuts
  • 1 tablespoon McCormick® California Style Minced Garlic made from Fresh Garlic
  • 1/4 teaspoon salt
  • 1/8 teaspoon McCormick® Black Pepper, Ground
  • 1/4 cup olive oil
15 mins
1. Place mint leaves, Parmesan cheese, pine nuts, garlic, salt and pepper in food processor; cover. Process just until smooth. Gradually add oil with machine running. Process until well blended and smooth.

2. Store in tightly covered container in refrigerator up to 1 week.

Serving Suggestions: 

  • Serve with grilled lamb chops. 
  • Spread generously on steak during last 5 minutes of grilling.
  • Stir 1 to 2 teaspoons into chicken salad. 
  • Spread on fish before baking. Or, serve with grilled fish or shrimp.

Test Kitchen Tip: Pour pesto into ice cube trays; freeze until firm. Place pesto cubes in freezer-weight resealable plastic bags. Store in freezer up to 2 months. Thaw cubes in refrigerator before using.

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Nutrition (per serving)
Calories: 149 Calories
Fat: 13 Grams
Protein: 4 Grams
Cholesterol: 4 Milligrams
Carbohydrates: 4 Grams
Sodium: 167 Milligrams
Fiber: 2 Grams

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