Every Helping
Sign in

Snack recipe · from the recipe book

Basil Almond Pesto with Mint and Lime

A bright, nutty basil pesto with toasted almonds, cool mint and a squeeze of lime, slightly chunky and lively over roasted or raw vegetables.

Basil Almond Pesto with Mint and Lime

Ingredients

  • ⅓ cup whole45 gAlmondsroughly chopped
  • 2 cups leaves50 gFresh basilleaves only
  • 2 tbsp chopped10 gFresh mintleaves only
  • ¼ cup55 gOlive oil
  • 2½ tbsp crumbled25 gFeta cheesecrumbled
  • 1 tbsp15 gLime juice
  • 1½ tsp minced4 gGarlicpeeled
  • ¼ tsp0.5 gCrushed red pepper
  • 1 tbsp15 gWatercold

Steps

  1. Toast the almonds in a dry skillet over medium-low heat, stirring often, for 4 to 5 minutes until fragrant and lightly golden; tip onto a plate and cool for 5 minutes.
  2. Set aside about one quarter of the toasted almonds for garnish; put the remaining three quarters in a food processor with the garlic and pulse until coarsely ground.
  3. Add the basil, mint and red pepper flakes and pulse until finely chopped, scraping down the sides.
  4. With the machine running, pour in the olive oil and the lime juice, then add the water to loosen to a spoonable sauce.
  5. Add the feta and pulse just a few times so it stays in small crumbles.
  6. Spoon the pesto over vegetables and scatter the reserved almonds on top for crunch; refrigerate leftovers covered for up to 3 days.

Contains: Milk, Tree nuts.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book