Mint-Pine Nut Pesto

Extra Virgin
  • 1/2 cup roughly chopped scallions
  • 1/2 cup grated Parmigiano
  • 1/2 cup toasted pine nuts
  • 1/3 cup fresh mint
  • 2/3 cup Filippo Berio Extra Virgin Olive Oil
  • 1/2 tsp. salt
  • 3/4 tsp. pepper
    • Put 1/2 cup roughly chopped scallions, 1/2 cup grated Parmigiano, 1/2 cup toasted pine nuts, and 1/3 cup fresh mint in a food processor and process until finely chopped. With the processor on, pour 2/3 cup Filippo Berio Extra Virgin Olive Oil through the feed tube in a steady stream, so the mixture thins into a slightly loose paste. Add more oil if needed. Add 1/2 tsp. salt and 3/4 tsp. pepper and pulse once more.
    Prep Time

    10 min

    Cook Time


    Total Time

    10 min


    1 cup




    Ingredient: Vegetables

    Cooking Method: No Cook

    World Cuisine: Italian

    Product: Extra Virgin


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