Minty Spring Pesto

Name: Minty Spring Pesto
Yield: 4 servings
Cuisine: Italian
Ingredients: 1/4 cup whole almonds; 1 1/2 cups packed basil leaves; 3/4 cup packed mint leaves; 1 tablespoon lemon zest; 2 tablespoons lemon juice; 1 garlic clove, quartered; 3 tablespoons good olive oil

Vegan Vegetarian

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Ingredients

1/4 cup whole almonds ⓘ
1 1/2 cups packed basil leaves
3/4 cup packed mint leaves ⓘ
1 tablespoon lemon zest ⓘ
2 tablespoons lemon juice ⓘ
1 garlic clove, quartered ⓘ
3 tablespoons good olive oil ⓘ

Instructions

Preheat oven to 350 degrees. Spread the almonds in an even layer on a baking sheet. Roast for 8-10 minutes, being sure to stir the nuts mid-way through. Add the almonds, basil leaves, mint leaves, lemon zest, lemon juice and garlic clove to a food processor or Vitamix and blend until the ingredients are chopped. With the machine turned on low, drizzle in the olive oil and process until the pesto is smooth. If desired, lightly season the pesto with sea salt.

Nutrition & Diet Analysis (per serving)

514 kcal 26% DV

Protein Fat Carbs

Macronutrients

Protein 9.4g 19% DV

Total Fat 43.6g 56% DV

Carbs 24.9g 9% DV

Fiber 4.3g 15% DV

Sugar 8.8g 18% DV

Electrolytes

Sodium 161.8mg 7% DV

Potassium 311mg 7% DV

Cholesterol 3.8mg 1% DV

Vitamins & Minerals

Vitamin A 69.3mcg 8% DV

Vitamin C 4.9mg 5% DV

Vitamin D 0.1mcg

Calcium 160.5mg 12% DV

Iron 2.8mg 15% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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