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Walnut Pesto with Parsley and Mint

Serve this delicious walnut pesto with pan roasted salmon or organic chicken, or serve as a dip with fresh vegetables.

basil walnut pesto


  • 3 cups (300 g) walnuts
  • 1 ½ cups (45 g) Italian flat leaf parsley, tightly packed
  • 1 ½ cups (30 g) fresh mint leaves, loosely packed
  • ¾ cup (180 ml) extra virgin olive oil, optional
  • 3 lemons, zested, peeled
  • ½ teaspoon sea salt
  • ½ teaspoon ground black pepper


  1. Use a microplane or grater to zest the lemon. With a peeler or paring knife, remove the white pith from the fruit.
  2. Place ingredients into the Vitamix container in the order listed and secure the lid.
  3. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 30 seconds or until desired consistency is reached, using the tamper to press ingredients toward the blades.

Chef's Notes

For a smoother texture, add 1/4 cup (60ml) water before blending.

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