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Mint Pesto

This recipe for mint pesto is courtesy of Ron Suhanosky and should be used in his delicious Goat Cheese Torta recipe.

  • Yield: Makes 3 1/4 cups
Mint Pesto

Source: The Martha Stewart Show, April Spring 2008


  • 3 cups packed fresh mint leaves
  • 1 1/2 cups packed fresh flat-leaf parsley leaves
  • 1 1/2 cups pinenuts, toasted
  • 3/4 teaspoon coarse salt
  • 1 1/2 cups extra-virgin olive oil


  1. Place all ingredients in the jar of a blender. Blend until smooth.

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