A simple and fresh dairy-free mint pesto recipe. Perfect for summer!
Recipe by Meghan Telpner on August 12, 2019
Prep time: PT15M
Total time: PT15M
Ingredients
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
Categories
Condiment
Steps
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.
