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Mint Pesto

Dina Bayoud Kohl
Prep Time 40 mins
Cook Time 5 mins
Total Time 45 mins
Course Salad
Cuisine Lebanese
Servings 20 servings


  • ½ cup peeled garlic cloves
  • ½ cup pine nuts roasted
  • 2 cups rinsed and drained green mint leaves
  • 2/3 cup rinsed and drained parsley leaves
  • 3 tablespoons lime juice
  • 1 cup extra-virgin olive oil
  • 3 teaspoons salt
  • ½ teaspoon black pepper


  • Heat a non-stick heavy pan over medium heat and roast pine nuts in one layer until golden, shaking the pan occasionally. Remove immediately onto a plate and let cool completely.
  • In the bowl of a food processor or in the tall cup of a blender pulse all ingredients into a smooth pesto. Store in a covered container. Add an extra drizzle of olive oil on top before covering. Keep up to 4 weeks in the fridge.


All images and text © Dina Bayoud Kohl for Dina’s Kitchen