Walnut Mint Pesto


2-4 Servings



  • 2 c Mint

  • 1/2 c Parsley

  • 1/2 c Basil

  • 1/2 c Spinach

  • 1/2 c Walnuts, toasted

  • 1 clove Garlic

  • 1 c Olive Oil

  • 1/2 c Lemon Juice

  • 1 tsp Salt

Zucchini Noodles: 

  • Zucchini, thinly sliced on a mandolin or peeled with a vegetable peeler



Cut the zucchini and set aside. Combine all the fresh herbs, spinach, walnuts, garlic, lemon juice and salt in a food processor or blender. Slowly stream in the olive oil until it is all blended. Toss with the zucchini and serve immediately. Garnish with any leftover herbs.