Parsley-Mint Pesto with Lemon

Parsley Mint Pesto
Robin Miller
  • Yield: 1 cups


1/2cup pine nuts
1/2cup packed fresh Italian parsley leaves
1/2cup packed fresh mint leaves
1/4cup reduced-sodium chicken or vegetable broth, or more as needed
2tablespoons grated parmesan cheese
2cloves garlic, minced
3tablespoons olive oil
1 lemon, juice and zest
salt, to taste
freshly ground black pepper, to taste


1. Place the pine nuts in a small dry skillet and set the pan over medium heat.

2. Cook for 2-3 minutes, until the nuts are golden brown and toasted, shaking the pan frequently.

3. Transfer the nuts to a blender and add the parsley, mint, broth, cheese, garlic, oil, 1 tablespoon of the lemon juice, and 1 teaspoon of the finely grated lemon zest.

4. Puree until smooth, adding more broth if necessary to create a thick pesto. Season to taste with salt and pepper.