Mint Pesto Recipe

Here’s one I haven’t tried yet, but I do have a lot of mint and parsley at the moment so maybe I will soon.


– 1 cup chopped mint leaves
– 1 cup chopped parsley
– 1 clove garlic
– 1/4 cup olive oil
– 1/4 cup vegetable oil


In a food processor, combine mint, parsley and garlic. Slowly add oils until emulsified. Serve at room temperature.


  1. Although I do like your pesto recipe, I’m leaving a comment because I thought you might be interested in an event we’re doing on Friday Night (5:30-9:00pm). It’s called ‘Greenhouse of Horrors’ (although there are no witches, ghouls or goblins involved) It’s at Mt. Terry Primary school and will have kids games, sausage sizzle house of eco-horrors, displays on how Albion Park residents can save the environment and money, and a tour of Mt. Terry Primary’s food gardens.By a quick read of your blog you’re definitely already someone who walks the walk, it would be great to have a mix of people there to share their experiences. I would also like to put your web address on our food miles info sheet.

Comments are closed.