This pesto is the perfect way to use up the fresh mint overtaking your garden. Using equal amounts of mint and parsley ensures the mint does not overpower the other ingredients. Serve with lamb chops or toss with cooked bulgur or couscous for a refreshing salad.
- Portion size 1 serving
- Credits : Canadian Living Magazine:September 2012
Ingredients
Method
In food processor, pulse nuts with garlic until coarsely ground. Add mint, parsley, salt and pepper; pulse 6 times.With motor running, add oil in thin steady stream until smooth. (Make-ahead: Refrigerate in airtight container for up to 3 days or freeze for up to 6 months.)
Nutritional facts Per 1 tbsp: about
- Fibre 1 g
- Sodium 3 mg
- Sugars trace
- Protein 1 g
- Calories 64.0
- Total fat 6 g
- Potassium 78 mg
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 2 g
%RDI
- Iron 6.0
- Folate 5.0
- Calcium 2.0
- Vitamin A 5.0
- Vitamin C 10.0
