Mint Pesto

This mint pesto blends basil with mint and toasted pine nuts for a nutty, herbaceous sauce. Parmesan adds depth, and olive oil brings it together. Good on pasta, grilled vegetables, or as a finishing drizzle.

Why You'll Love Mint Pesto

Mint keeps this pesto cooler and lighter than a classic basil version. It comes together in about 10 minutes: toast the pine nuts, blitz everything in a food processor, and it's ready.

Tips and Tricks

• Toast pine nuts lightly to deepen the flavor without overpowering the herbs.
• Adjust olive oil gradually to get the perfect texture for your use-thicker for spreads, thinner for drizzling.
• Use fresh, vibrant herbs for the best color and taste.

Variations

• Swap pine nuts with walnuts or almonds for a different nutty flavor.
• Add a squeeze of lemon juice for brightness.
• Mix in some garlic for a more pungent version.

Substitutions

• Use nutritional yeast instead of Parmesan for a vegan option.
• Replace olive oil with avocado oil for a milder taste.
• Substitute basil with arugula or spinach for a peppery or milder herb flavor.

Best served with

• Fresh pasta
• Grilled vegetables

• Roasted chicken

• Crusty bread

How to Store Leftovers

• Store pesto in an airtight container in the refrigerator for up to 5 days. To prevent browning, drizzle a thin layer of olive oil on top before sealing.

Common Questions

Mint Pesto

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This mint pesto is a fresh, bright twist on the classic, blending aromatic basil with cooling mint and toasted pine nuts for a creamy, nutty texture. Parmesan adds depth and umami, while olive oil brings everything together into a smooth sauce. Good on pasta, grilled veggies, or as a finishing drizzle.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 16 tablespoons

Course: Dressing/Condiment, sauce

Cuisine: Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• 1 handful Basil
• 1 handful Mint
• ¼ cup Pine nuts toasted
• ¼ cup Parmesan cheese grated
• ½ to ¾ cup Olive oil
• Kosher salt to taste
• Black pepper to taste

Equipment

• Blender or food processor

Method

 

1. Combine basil, mint, toasted pine nuts, and Parmesan cheese in a blender or food processor.
2. Pulse to start breaking down the ingredients.
3. Slowly drizzle in olive oil while blending until you reach your desired consistency, smooth but with some texture.
4. Season with kosher salt and black pepper to taste. Blend briefly to incorporate.

Notes

Storage: Keep in an airtight jar with a thin layer of olive oil on top to prevent browning, it'll hold in the fridge for about a week. For longer storage, freeze in an ice cube tray and pop out portions as needed, it keeps well for up to 3 months.

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