Nut-Free Mint and Basil Pesto


  • 1/4 cup of fresh basil

  • 1/4 cup of fresh spearmint

  • 1/2 cup of swiss chard leaves (baby spinach or kale great, too!)

  • 1-2 small cloves of garlic

  • 1/4 cup of grated parmasan

  • 1/4 - 1/2 cup of extra virgin olive oil

  • 1/2 tsp of sea salt


  • In a food processor, add ingredients in the above order except for the olive oil and pulse together.

  • Slowly pour in the olive oil until desired consistency is reached. Begin with 1/4 cup and if it is too thick gradually add more (up to 1/2 cup).


  • For dairy-free, substitute nutritional yeast powder or your favorite vegan parmesan cheese.

  • For those who would like to add nuts, add 1/4 cup of sprouted or soaked pine nuts, walnuts or brazil nuts.

hudson valley, new york

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