Easy Mint Almond Pesto

Easy Mint Almond Pesto

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Mint Almond Pesto.. simple , tangy, fresh, vibrant, spicy, delicious, and most importantly versatile. Use in pasta, sandwiches, as a side for roast dinners, or even in pizza!!! Delicious.. Whip up a batch now and remember the ingredients quantity for the Pesto is mostly per taste. So try and adjust as needed

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1 Easy Mint Almond Pesto

1.1 Ingredients

1.3 Also in the blog now:

1.6 Related Posts

Ingredients
Fresh mint leaves – 1 cup, about 100g
Green Chilli – 1, large(or Jalapeño)
Garlic- 1 clove, peeled
Almonds – 30g
Lemon juice – 1tbsp
Salt
Pepper – whole or crushed
Olive oil – 30ml
Method
1. Grind all the ingredients together in a mixer or in mortal pestle
2. Enjoy with pasta, sandwiches, pizza or on salads

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Easy Mint Almond Pesto

Recipe by Parveenskitchen.comCourse: Lunch, Breakfast, Brunch, PestoCuisine: Italian, Fusion, PestoDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking timeminutes

Calories

90

kcal

Total time

10

minutes

Delicious fresh and vibrant Easy Mint Almond Pesto recipe with fresh mint and Almonds that is perfect with sandwiches, pizzas or just about anything

Ingredients

Fresh mint leaves – 1 cup, about 100g
Green Chilli – 1, large(or Jalapeño)
Garlic- 1 clove, peeled
Almonds – 30g
Lemon juice – 1tbsp
Salt
Pepper – whole or crushed
Olive oil – 30ml

Directions

Grind all the ingredients together in a mixer or in mortal pestle
Enjoy with pasta, sandwiches, pizza or on salads

Also in the blog now:

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Check out my Instagram profile and highlights for more pics and recipes – @Fhareena #parveenskitchen #foodblogger

Aval Nanachathu.. red rice flakes soaked in coconu

Aval Nanachathu.. red rice flakes soaked in coconut milk and then mixed with sugar, grated coconut and add a fruit of choice. You are all set for a super breakfast.
With mango in season, I love this dish with them. So simple, delicious, Gluten-free and vegan.
Yummmm.
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<img data-lazy-fallback="1" decoding="async" src="https://i0.wp.com/parveenskitchen.com/wp-content/plugins/instagram-feed/img/placeholder.png?w=1200&ssl=1" alt="Aval Nanachathu.. red rice flakes soaked in coconut milk and then mixed with sugar, grated coconut and add a fruit of choice. You are all set for a super breakfast. With mango in season, I love this dish with them. So simple, delicious, Gluten-free and vegan. Yummmm. . #foodphotography #foodblogfeed #thekitchn #thecookfeed #indianfoodblogger #foodie #instafood #foodstagram #eeeeeats #foodgasm #foodblogger #vegetarian #tastingtable #foodgawker #todayfood #foodlover #homemade #instagood #foodpics #dailyfoodfeed #beautifulcuisines #homecooking #parveenskitchen #aval #parveenskitchen" data-recalc-dims="1" />

Kuzhipaniyaram These little nuggets of rice lentil

Kuzhipaniyaram
These little nuggets of rice lentils batter that is leftover after making dosai/idli batter is a favorite. From it's crispy outside and spongy soft insides, eating these bite sized traditional South Indian dish is pure joy. Served with chutneys of choice, I like the coconut garlic Chutney the most always, these are perfect as snack or breakfast.
You can just about add any vegetables to the batter, making them delicious with each addition. Common addition is carrot and onion in my kitchen woth chopped coriander leaves. Delish!!
Below is how I make the Kuzhipaniyaram with leftover dosai batter.
.
Ingredients
Dosai batter - 1 cup
Rice flour - 2tbsp
Chickpea flour - 1tbsp
Salt as needed
About 2tbsp Water to make a thick batter
Chopped Onion, grated carrot, Capsicum, Coriander leaves- 1/2 cup
Oil to make paniyaram
.
Method
.
1. To the dosai batter, add the flours, salt and water. Make a thick batter
2. Add the prepared vegetables and mix well
3. Heat the paniyaram pan, add oil generously to avoid them sticking to the pan, add spoonful of batter in each cavity
4. Close with a lod for a few minutes and cook
5. Once done, carefully flip and cook for a minute more
6. Enjoy hot with chutney of choice
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#foodphotography #foodblogger #indianfoodblogger #photography #parveenskitchen #instafood #foodstagram #vegetarian #foodlover #instagood #foodblog #breakfast #homecooking #eeeeeats #foodies #homemadefood #healthyfood #foodpic #chennaiblogger #photography #foodbloggers #photooftheday #Kuzhipaniyaram

<img data-lazy-fallback="1" decoding="async" src="https://i0.wp.com/parveenskitchen.com/wp-content/plugins/instagram-feed/img/placeholder.png?w=1200&ssl=1" alt="Kuzhipaniyaram These little nuggets of rice lentils batter that is leftover after making dosai/idli batter is a favorite. From it's crispy outside and spongy soft insides, eating these bite sized traditional South Indian dish is pure joy. Served with chutneys of choice, I like the coconut garlic Chutney the most always, these are perfect as snack or breakfast. You can just about add any vegetables to the batter, making them delicious with each addition. Common addition is carrot and onion in my kitchen woth chopped coriander leaves. Delish!! Below is how I make the Kuzhipaniyaram with leftover dosai batter. . Ingredients Dosai batter - 1 cup Rice flour - 2tbsp Chickpea flour - 1tbsp Salt as needed About 2tbsp Water to make a thick batter Chopped Onion, grated carrot, Capsicum, Coriander leaves- 1/2 cup Oil to make paniyaram . Method . 1. To the dosai batter, add the flours, salt and water. Make a thick batter 2. Add the prepared vegetables and mix well 3. Heat the paniyaram pan, add oil generously to avoid them sticking to the pan, add spoonful of batter in each cavity 4. Close with a lod for a few minutes and cook 5. Once done, carefully flip and cook for a minute more 6. Enjoy hot with chutney of choice . . #foodphotography #foodblogger #indianfoodblogger #photography #parveenskitchen #instafood #foodstagram #vegetarian #foodlover #instagood #foodblog #breakfast #homecooking #eeeeeats #foodies #homemadefood #healthyfood #foodpic #chennaiblogger #photography #foodbloggers #photooftheday #Kuzhipaniyaram" data-recalc-dims="1" />

Karamani Kuzhambu or black eyed peas Curry is one

Karamani Kuzhambu or black eyed peas Curry is one of our favourite comfort foods.
Keeping it simple with spicy Onion rings and fryums and hot rice for a Saturday Lunch. I wouldn't have made this lunch on summer usually, but Chennai is cooler than usual today. So why not.. it is just a joy to dig in to this plate of food.
.
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#foodphotography #foodblogger #indianfoodblogger #foodie #parveenskitchen #instafood #foodstagram #vegetarian #foodlover #instagood #foodblog #foodpics #homecooking #eeeeeats #foodies #homemadefood #healthyfood #foodpic #lunch #photography #foodbloggers #photooftheday
#lobiacurry #blackeyedpeas

<img data-lazy-fallback="1" decoding="async" src="https://i0.wp.com/parveenskitchen.com/wp-content/plugins/instagram-feed/img/placeholder.png?w=1200&ssl=1" alt="Karamani Kuzhambu or black eyed peas Curry is one of our favourite comfort foods. Keeping it simple with spicy Onion rings and fryums and hot rice for a Saturday Lunch. I wouldn't have made this lunch on summer usually, but Chennai is cooler than usual today. So why not.. it is just a joy to dig in to this plate of food. . . #foodphotography #foodblogger #indianfoodblogger #foodie #parveenskitchen #instafood #foodstagram #vegetarian #foodlover #instagood #foodblog #foodpics #homecooking #eeeeeats #foodies #homemadefood #healthyfood #foodpic #lunch #photography #foodbloggers #photooftheday #lobiacurry #blackeyedpeas" data-recalc-dims="1" />

Chickpeas Sundal… a Stir-fry actually, this is a

Chickpeas Sundal... a Stir-fry actually, this is a very famous South Indian dish that is made as a snack, or offerings in temples and other auspicious places. This dish is so simple, a quick stir fry minimally spiced, comes together in 5 minutes provided you have ready to use chickpeas or white garbanzo beans. Just perfect for anytime, this protein packed dish is the height of the simplicity that is healthy, delicious, easy to make, nourishing and absolutely nutritious.
A little oil of choice, mustard seeds, curry leaves, a pinch of Asafoetida(optional), salt, dried red chillies, grated coconut, add carrots and raw green mango if you like to. Stir fry quickly until the chickpeas are heated through. That is all.. very very good.
.
Check out my recipe for the easy chickpeas Sundal below.
.
Ingredients
Vegetable oil- 1 tsp
Mustard seeds- 1/2 tsp
Urad dal - 1/4 tsp
Asafoetida- a pinch
Dried Red chillies - 2, slit slightly if you like spicier version
Curry leaves- 1 sprig
Cooked ready to use chickpeas- 1.5 cups
Grated coconut- 2 tsp
Grated carrots, green mango optional
.
Method
1. In a pan heat the oil, splatter the mustard seeds and add urad dal. Let it turn golden in low flame
2. Add the red chillies, curry leaves, Asafoetida and stir
3. Add the cooked chickpeas, salt and stir in
4. Once hot enough, add the grated coconut and other vegetable toppings you like
5. Mix well, enjoy
.
#foodphotography #indianfoodblogger #recipepost #chickpeasalad #instafood #foodstagram #foodblogger #foodlover #homemade #tamilfood #parveenskitchen #homecooking #eeeeeats #sundal #chickpeas #homemadefood #foodtalkindia #photography #foodbloggers #healthyfood #photooftheday #indianblogger #vegan

<img data-lazy-fallback="1" decoding="async" src="https://i0.wp.com/parveenskitchen.com/wp-content/plugins/instagram-feed/img/placeholder.png?w=1200&ssl=1" alt="Chickpeas Sundal... a Stir-fry actually, this is a very famous South Indian dish that is made as a snack, or offerings in temples and other auspicious places. This dish is so simple, a quick stir fry minimally spiced, comes together in 5 minutes provided you have ready to use chickpeas or white garbanzo beans. Just perfect for anytime, this protein packed dish is the height of the simplicity that is healthy, delicious, easy to make, nourishing and absolutely nutritious. A little oil of choice, mustard seeds, curry leaves, a pinch of Asafoetida(optional), salt, dried red chillies, grated coconut, add carrots and raw green mango if you like to. Stir fry quickly until the chickpeas are heated through. That is all.. very very good. . Check out my recipe for the easy chickpeas Sundal below. . Ingredients Vegetable oil- 1 tsp Mustard seeds- 1/2 tsp Urad dal - 1/4 tsp Asafoetida- a pinch Dried Red chillies - 2, slit slightly if you like spicier version Curry leaves- 1 sprig Cooked ready to use chickpeas- 1.5 cups Grated coconut- 2 tsp Grated carrots, green mango optional . Method 1. In a pan heat the oil, splatter the mustard seeds and add urad dal. Let it turn golden in low flame 2. Add the red chillies, curry leaves, Asafoetida and stir 3. Add the cooked chickpeas, salt and stir in 4. Once hot enough, add the grated coconut and other vegetable toppings you like 5. Mix well, enjoy . #foodphotography #indianfoodblogger #recipepost #chickpeasalad #instafood #foodstagram #foodblogger #foodlover #homemade #tamilfood #parveenskitchen #homecooking #eeeeeats #sundal #chickpeas #homemadefood #foodtalkindia #photography #foodbloggers #healthyfood #photooftheday #indianblogger #vegan" data-recalc-dims="1" />

Mango smoothie… I have been waiting for the seas

Mango smoothie... I have been waiting for the season for months and the past few weeks have been seeing Mango in the market, but they weren't good!!! Finally got a couple yesterday and they are so so good. I just couldn't stop making a smoothie early morning today and take pics!!!
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#foodphotography #indianfoodblogger #parveenskitchen #foodie #instafood #foodstagram #foodblogger #foodlover #homemade #instagood #reels #homecooking #eeeeeats #foodies #smoothie #homemadefood #foodtalkindia #photography #foodbloggers #healthyfood #mango #indianblogger #foodreels

<img data-lazy-fallback="1" decoding="async" src="https://i0.wp.com/parveenskitchen.com/wp-content/plugins/instagram-feed/img/placeholder.png?w=1200&ssl=1" alt="Mango smoothie... I have been waiting for the season for months and the past few weeks have been seeing Mango in the market, but they weren't good!!! Finally got a couple yesterday and they are so so good. I just couldn't stop making a smoothie early morning today and take pics!!! . . #foodphotography #indianfoodblogger #parveenskitchen #foodie #instafood #foodstagram #foodblogger #foodlover #homemade #instagood #reels #homecooking #eeeeeats #foodies #smoothie #homemadefood #foodtalkindia #photography #foodbloggers #healthyfood #mango #indianblogger #foodreels" data-recalc-dims="1" />

Swirls.. how satisfying!! Things usually are, when

Swirls.. how satisfying!! Things usually are, whenever I try to slow down and look closely.
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#reels #kitchenaidmixer #whippingeggs #cakey #parveenskitchen #chennai #bakersofinstagram #instagood #wearealltravellers #indianfoodblogger #foodblogger #instagood #longweekendahead #love

<img data-lazy-fallback="1" decoding="async" src="https://i0.wp.com/parveenskitchen.com/wp-content/plugins/instagram-feed/img/placeholder.png?w=1200&ssl=1" alt="Swirls.. how satisfying!! Things usually are, whenever I try to slow down and look closely. . #reels #kitchenaidmixer #whippingeggs #cakey #parveenskitchen #chennai #bakersofinstagram #instagood #wearealltravellers #indianfoodblogger #foodblogger #instagood #longweekendahead #love" data-recalc-dims="1" />

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Filed Under: Healthy January, Mint, Pesto, Quick and Easy

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1 thought on “Easy Mint Almond Pesto”

Sowmya says:

February 5, 2022 at 1:02 am

Lovely vibrant pesto

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