Try rosemary and mint in place of basil for a fresh twist on traditional pesto.
| Level: | Easy |
| Total: | 10 min |
| Active: | 10 min |
| Yield: | 1 cup |
Ingredients
- 1/3 cup lightly toasted pine nuts
- 3 cups loosely packed fresh mint leaves
- 1 teaspoon chopped garlic
- 1 teaspoon chopped fresh rosemary
- Kosher salt
- 1/2 cup coarsely grated Grana Padano
- 1/2 cup extra-virgin olive oil
Instructions
- Put the pine nuts in a food processor and pulse until finely ground. Add the mint, garlic, rosemary and 1/4 teaspoon salt and pulse until finely chopped. Add the Grana Padano and pulse to combine. With the motor running, slowly pour in the olive oil and process until combined. Transfer to a bowl.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 837 |
| Total Fat | 80 g |
| Saturated Fat | 15 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 10 g |
| Sugar | 1 g |
| Protein | 21 g |
| Cholesterol | 25 mg |
| Sodium | 587 mg |