Fresh Peppermint Pesto Is So Tasty on Pasta

///Fresh Peppermint Pesto Is So Tasty on Pasta

Fresh Peppermint Pesto Is So Tasty on Pasta

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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By | 2017-10-29T15:39:11+00:00 July 27th, 2017|Recipes, Sauces|0 Comments

About the Author:

I am the Founder and Author at Real Food For Life. Have been teaching cooking classes worldwide since 1982. Create original, healthy recipes and menus, which are gluten free and white sugar free. Also, the author of the GREEN means LEAN and Balance Your Body e-books. I turned a debilitating health crisis into a passion for helping others with healthy, sugar free, gluten free eating and cooking.

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