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Mint & Basil Pesto

Yield: Yields about 1-1/3 cups.


  • 1 cup tightly packed fresh mint leaves
  • 1 cup tightly packed fresh basil leaves
  • 2/3 cup grated Parmigiano-Reggiano
  • 1/2 cup extra-virgin olive oil; more as needed
  • 1/4 cup toasted pine nuts
  • 2 large cloves garlic, minced
  • 1/2 tsp. light brown sugar
  • 2 Tbs. balsamic vinegar
  • 1/4 tsp. kosher salt; more to taste
  • 1/4 tsp. freshly ground black pepper; more to taste

Nutritional Information

  • Nutritional Sample Size per 1 Tbs.
  • Calories (kcal) : 66
  • Fat Calories (kcal): 61
  • Fat (g): 7
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 1
  • Sodium (mg): 19
  • Carbohydrates (g): 1
  • Fiber (g): 0
  • Protein (g): 1


  • In a food processor, combine the mint, basil, cheese, oil, pine nuts, and garlic and pulse until the herbs are finely chopped but not puréed. Dissolve the brown sugar in the vinegar and add it to the pesto, along with the salt and pepper. Pulse again to combine. If the pesto seems dry, add more oil, 1 Tbs. at a time. Taste and add a little more salt and pepper if needed.

Make Ahead Tips

Refrigerate the pesto up to three days or freeze for up to a month.

Toss with cold or hot noodles, sautéed zucchini, grilled shrimp, or boiled new potatoes. Add to a fresh mozzarella, cherry tomato, and corn salad. Spread on pizza dough.


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