Description
A simple and fresh dairy-free mint pesto recipe. Perfect for summer!
Ingredients
Scale
- 1/4 cup walnut halves
- 1 1/2 cups basil leaves
- 1 1/2 cup fresh mint leaves
- 1/4 cup olive oil
- 1/4 cup sunflower seeds
- 2 cloves garlic
- 2 teaspoons lemon juice
- 1/4 teaspoon salt
Instructions
- Toast the walnuts in the oven or pan for 5-10 minutes, turning occasionally.
- Combine the basil, mint and oil in a blender until smooth.
- Add the toasted walnuts, sunflower seeds and garlic and blend until puréed.
- Add the lemon juice and salt and blend once more.
- It’s now ready to be used or stored in the fridge in an airtight container or freeze in an ice cube tray and transfer to a freezer-safe container to use later.
- Prep Time: 15 mins
- Category: Condiment