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Peppermint, Walnut and Olive Pesto


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  • 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


Adapted from


Step 1

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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