Creamy Lemon Mint Pesto (dairy-free, Paleo, Whole30, Keto, Vegan, Low FODMAP)

Creamy Lemon Mint Pesto (dairy-free, Paleo, Whole30, Keto, Vegan, Low FODMAP)

Creamy Lemon Mint Pesto elevates any dinner or meal, to make it special. Fresh tasting herbs and lemon blend up creamy with olive oil and pine nuts -- lovely each summer when mint is fresh and abundant, or year round when you need an easy condiment!

With only 5 ingredients, Lemon Mint Pesto is dairy-free, garlic-free, Paleo, Whole30, Keto, Low FODMAP, VAD, Vegan and GAPS -- and such a nice variation on the usual recipe.

Course condiment, DInner

Cuisine American, Italian

Keyword keto, lemon, low-FODMAP, mint, paleo, pesto, vegan, whole30

Prep Time 15

Cook Time 1

Total Time 16

Servings servings

Calories 129kcal

Author Megan

Cost $4

Equipment

large pot for boiling water
bowl for ice water
food processor

Ingredients

2 cups mint fresh and packed somewhat to measure; thick stems removed, 1-½ to 2 ounces
1/4 cup pine nuts
1/4 cup olive oil
2 Tablespoons lemon juice fresh
1/4 teaspoon sea salt or Potassium Lite Salt

Instructions

Blanch the mint

Bring a large pot of water to a boil. Set a medium size bowl of ice water near to the stove.
Stir the fresh mint into the boiling water, and leave it for 10 seconds, or just until it wilts.
Use a slotted spoon to transfer the mint to the bowl of ice water, and stir it around for about 30 seconds.
Remove the mint with your hands, and squeeze most of the liquid from the mint.

Blend the pesto

In your food processor, combine all of the ingredients: blanched mint, pine nuts, olive oil, fresh lemon juice and sea salt.
Blend until smooth and creamy and the pieces of mint are teeny, about 2 minutes, depending on the size of your batch and the size of your food processor. (Creamy Lemon Mint Pesto will be nicely bright green when it's fresh. If stored, it will become a duller green color.)

Nutrition