Mint & Almond Pesto

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Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 10 servings
Carrot Icon for Number of Ingredients Size 7 ingredients
This Mint and Almond Pesto is a minty version of the classic Italian raw herb sauce. I first ate it at a country restaurant when I was living and working in Italy. The memory...


  • 2 cups mint leaves, washed
  • 1 cup flat-leaf parsley leaves, washed
  • 1 cup basil leaves, washed
  • 1 clove of garlic, sliced
  • 1/3 cup sliced almonds
  • 2/3 cup extra virgin olive oil
  • Salt, to taste

Nutrition Facts


156 cals


16 g

Saturated Fat

2 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

12 g


3 g


0 g


2 g


2 g


103 mg


  1. Pulse the mint, parsley, basil, garlic, and almonds in a food processor until finely chopped together.
  2. Leaving the food processor running, gradually add the olive oil until well blended with the herbs. Add salt and pulse to mix.  Serve at room temperature.

Chef Tips

This sauce freezes well, and is a good standby for the freezer. You can use it in many ways, as a relish for fish or chicken, to flavor soups, or as a sauce for pasta.

If you use it as a pasta sauce, bring it to room temperature if frozen. Put 2 tablespoons per person (or to taste) in the bottom of a large pasta bowl. Mix with 2 teaspoons of freshly grated Parmesan cheese per person. Cook and drain the pasta reserving 1 cup of the pasta water. Stir in a little of the pasta water into the pesto and pile the hot pasta on top. Quickly toss together until the pasta is coated with pesto. Moisten with a little more of the pasta water if it seems too dry.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

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