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pepermint pesto
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Peppermint Pesto

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

  • 1 cup fresh mint leaves
  • 1 cup fresh basil leaves
  • 1/2 + 1/4 cup walnuts
  • 2 Tbsp fresh lemon juice
  • 1/2 tsp Himalayan salt
  • 1-3 cloves garlic optional
  • 2 Tbsp nutritional yeast
  • 1/2 cup extra 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.

Notes

Find out more about the healthy ingredients that I used for this peppermint pesto: Mint, Basil, Walnuts, Lemon, Himalayan Salt, Garlic, Nutritional Yeast, & Olive Oil

 
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.