Mint pesto
26th January 2010

Mint pesto

By Emma Photography by Emma

This pesto can be used for a multitude of things.  As a dip, tossed through roasted vegetables, on a sandwich, or drizzled over eggplant ravioli, the recipe for which I will post in the next couple of days.  The fresh, zesty mint provides the perfect contrast to the rich and creamy flavours of the ravioli.

Once you have mastered this mint pesto recipe, get creative and play around with swapping the mint for parsley, basil, spinach, or even red capsicum.  And while you are at it, you can also experiment with the types of nuts you use e.g. almonds, macadamias, hazelnuts or cashews.  Experiment with flavours and even textures, pulsing a few times for a more chunky pesto, or blending well for a smoother version.


Makes approx 1 cup
  • --
  • 2 cups fresh mint
  • juice of half a lemon
  • 4 tbsp parmesan cheese, grated
  • 4 tbsp pine nuts
  • 1/2 cup olive oil
  • sea salt and pepper to taste


  • --
  • 1.Combine all ingredients in a food processor and process until desired consistency is achieved.


  1. Lovely recipe! I Love mint.

  2. True Food

    love it xx

  3. Emma

    Thanks Abbie/True Food!

  4. Jane

    Made it this evening with almonds as didn’t have pine nuts. Really great with little lamb loin chops, new potatoes and asparagus.

  5. Emma

    Hi Jane,
    Thanks for your message – glad to her you enjoyed the mint pesto. What a fantastic idea serving it with lamb. It would make an excellent addition to the Christmas spread!
    Happy Cooking!

  6. Joanna Ludbrook

    Can the mint pesto be frozen??

  7. Emma

    Hi Joanna,
    Thanks for your message. Yes, the mint pesto will freeze very well. I hope you enjoy it!

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