Basil Mint Pesto
This basil mint pesto is bursting with flavour and so many healthy ingredients. Perfect for pesto pasta for a busy weeknight meal! Makes approximately one cup of pesto.
Servings: 6 servings
Calories: 139kcal
Equipment
- Frying pan
Ingredients
- ½ cup pumpkin seeds
- ½ cup basil packed
- ¼ cup mint packed
- ⅓ cup extra virgin olive oil
- 2 teaspoon apple cider vinegar
- 1 garlic clove more to preference
- pinch salt
Instructions
- Add the pumpkin seeds to a dry pan (no oil) and toast on a low heat for around five minutes until they become slightly brown and fragrant (they may also pop).
- Add all the ingredients to a blender and blend to a thick pesto. Adjust to taste, with more herbs or garlic for a punchier flavour, or more olive oil to thin.
Notes
- I suggest not skipping dry toasting the pumpkin seeds as this brings out their flavour.
- You will likely need to scrape down the sides of you blender a few times. Using a spatula is helpful here.
- Adjust the amount of garlic to taste preference, or leave out completely.
- This is quite a thick pesto, so adjust with more olive oil and/or vinegar to thin.
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
- garlic, which scores 1.
- apple cider vinegar, which scores 1.
Nutrition
Calories: 139kcal | Carbohydrates: 1g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.003g | Sodium: 1mg | Potassium: 63mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 186IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg
