Culinary Institute of America Recipe
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Mint Pesto Sauce

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The following recipe is from The Culinary Institute of America's new Entertaining: Recipes and Inspirations for Gathering with Family and Friends cookbook, (Houghton Mifflin Harcourt, 2012).

CIA's mint pesto recipe



Makes 1 cup

  • 1/4 cup extra-virgin olive oil
  • 1 tbsp fresh lemon juice
  • 3/4 cup coarsely chopped mint leaves
  • 1/2 cup coarsely chopped flat-leaf parsley
  • 1/3 cup grated Parmesan
  • 1/4 cup walnuts
  • 1 garlic clove, chopped
  • 1/4 tsp kosher salt, or as needed
  • 1/4 tsp freshly ground black pepper
  • 1/4 cup plain Greek-style yogurt or sour cream


  1. Combine the olive oil, lemon juice, mint, parsley, cheese, walnuts, garlic, salt, and pepper in the Vitamix container.
  2. Puree using tamper as needed, until a coarse paste forms.
  3. Transfer to a bowl, add the yogurt or sour cream, and stir until blended.
  4. Adjust the seasoning with salt and pepper if needed. The sauce is ready to serve now, or it may be stored in a covered container in the refrigerator for up to 3 days.

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