I love this vegan peppermint pesto during the hot summer. Try it on raw zucchini pasta or even added to your cooked grains or on top of steamed vegetables.
Course Sauce
Cuisine gluten-free, vegan, vegetarian
Keyword basil, mint, peppermint, pesto, Vegan
Author Diana Herrington
Ingredients
1cupfresh mint leaves
1cupfresh basil leaves
1/2 + 1/4cupwalnuts
2Tbspfresh lemon juice
1/2tspHimalayan salt
1-3clovesgarlicoptional
2Tbspnutritional yeast
1/2cupextra virgin olive oil
Instructions
In a blender combine the lemon juice and oil, blend.
Add the mint and basil leaves slowly and pulse until it just comes together.
Blend in the garlic and salt.
Now add the1/2 cup of walnuts while pulsing on and off.
Put the mixture in a jar and mix in the rest of the 1/4 cup of walnuts.
Now use the pesto on your pasta, rice or on top of steamed vegetables.
Pesto keeps very well; it is delicious for a few days (mine seems good for at least a week) and it freezes well, too.Note: you can use any type of mint that you want to. It does not have to be peppermint. I use chocolate mint that is growing in my garden.