This vegan mint pesto is delicious and so, so versatile. Fresh mint adds a pop of summery flavor and spinach adds tons of nutrition. Stir it into pasta or roasted veggies or smear it on toast or or a veggie burger bun.
Servings: 6 servings
- 1 packed cup fresh mint leaves (trim out tough stems)
- 1 packed cup spinach leaves
- 2 tablespoons chives (roughly chopped)
- 2 cloves garlic (sliced)
- ¼ cup sliced almonds (use pumpkin seeds if nut-free)
- 2 tablespoons vegan parmesan (or 1 tablespoon white miso paste)
- 2 tablespoons lemon juice
- Salt and ground black pepper to taste
- ¼ cup extra virgin olive oil
Place the mint and spinach in the food processor bowl. Add all remaining ingredients except the olive oil: chives, garlic, almonds, vegan parmesan cheese, lemon juice, salt and ground black pepper.
Process for a few seconds until the ingredients have broken down in a coarse mix.
With the feed tube open and the blade running, pour the olive oil into the food processor until a coarse paste forms. You can blend the pesto as fine as you like, I like it to have a slightly coarse texture.
- Refrigerate: Refrigerate the pesto in an airtight container for up to three days.
- Freeze: Pesto freezes really well. In summer, when you have lots of mint leaves, make a few jars of pesto and freeze them for the winter. The pesto can be stored in the fridge for up to four months. Thaw before using.
Calories: 104kcal | Carbohydrates: 1g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Potassium: 37mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 66IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 0.2mg