I love this vegan peppermint pesto during the hot summer. Try it on raw zucchini pasta.


1 cup Fresh Mint Leaves
1 cup Fresh Basil Leaves
1/2 cup Walnuts + 1/4 cup
2 Tablespoons Fresh Lemon Juice
1/2 teaspoon Himalayan Salt
1 – 3 Garlic cloves (optional)
2 Tbsp Nutritional Yeast
1/2 cup Virgin Olive Oil


  1. In a blender combine the lemon juice and oil, blend.
  2. Add the mint and basil leaves slowly and pulse until it just comes together.
  3. Blend in garlic and salt.
  4. Now add the walnuts while pulsing on and off.
  5. Put in jar and mix in the rest of the walnuts.

Pesto keeps very well; it is delicious for a few days (mine seems good for at least a week) and it freezes well, too.

Here are some more delicious recipes:

Chickweed Pesto

Tasty Chickweed Pesto

Fresh Mint Tea

Arugula Pesto Recipe

Lemon Mint Salad Dressing

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