Peppermint, Walnut and Olive Pesto

Peppermint, Walnut and Olive Pesto
Peppermint, Walnut and Olive Pesto

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Adapted from a recipe by an award winning Greek Chef Christoforos Peskias publiced in Βιβλιοθήκη Γεύσης της Καθημερινής - Σπιτικές Κονσέρβες

  • Yield: about 2 cups

  • Ingredients

  • 2 - 3

    cups (tightly packed) leaves of fresh peppermint, washed and thoroughly dried

  • 2 -3

    garlic cloves, peeled, green part removed

  • 200

    ml Extra Virgin Olive Oil

  • 100

    gr walnuts, chopped

  • 200

    gr Kalamata olives, pitted and chopped

Directions

Blend the mint leaves with the garlic and olive oil until they form a smooth green paste. Add the chopped walnuts and blend again for 4 - 5 seconds, you want the walnuts to get even more chopped but not really mashed up so that their presence could add a bit of bite to the whole mixture. Empty the contents of the blender into a large enough bowl and add the chopped Kalamata olives. Mix them all together and you are ready to serve!

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