Tomatoes with Mint Basil Pesto / Photo by Mia / Katie Workman /
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5 from 1 vote

Tomatoes with Mint Basil Pesto

What I made with the three things I managed not to kill in my garden.
Prep Time10 mins
Cook Time0 mins
Total Time10 mins
Course: Appetizer, Side Dish
Cuisine: American
Servings: 8 Servings
Calories: 129kcal
Author: Katie Workman



  • 1 cup fresh mint leaves
  • 1 cup fresh basil leaves
  • 1 tablespoon fresh lemon juice

  • ½ teaspoon salt or to taste
  • Freshly ground pepper to taste
  • ½ cup extra virgin olive oil or more if desired
  • 2 tablespoons freshly grated Parmesan
  • Sliced tomatoes to serve


  • Place the mint, basil, garlic, lemon juice, salt and pepper in a blender or a food processor and process to blend, scraping down the sides. Drizzle in the olive it until it becomes a loose paste, adding as much as needed to get to the texture and concentration you like. Pulse in the Parmesan.
  • Drizzle and dollop over tomatoes.  Consider putting the tomatoes on some amazing grilled or toasted bread. 


Calories: 129kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 168mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin A: 407IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 1mg