Mint Pesto is a quick, easy way to add freshness and flavor to any meal. It’s perfect on pasta, spread over a sandwich or tossed into a bowl of hot, cooked vegetables. It also makes a great dipping sauce for appetizers or as a base for flatbread pizza.
While it’s traditionally prepared with a knife, a food processor makes quick work of the fine chopping required to create this vibrant spread. While blending, slowly drizzle in the olive oil to help it emulsify and combine into a silky smooth sauce. This allows the flavors to blend together while preserving the green color of the basil and mint leaves. The lemon also helps balance the eclectic mix of flavors into a harmonious sauce.
When it comes to making your own pesto, there are endless variations to try. Depending on your personal preference, you can swap the basil for spinach or kale. The pine nuts can be substituted with walnuts, pecans or cashews (or even sunflower seeds for a nut free option). And the parmesan cheese can be replaced with any of these dairy free alternatives.
Another delicious twist on this herb spread is to add a pinch of maple syrup. This subtle sweetness adds the most delightful contrast in flavor while adding just a touch of creaminess to the pesto. It’s not too sweet, so it can be used as a dip for bruschetta or spread on a piece of toast.
Mint Pesto is a refreshing addition to salads, or a simple way to dress up veggies like eggplant, zucchini, squash or cauliflower. It’s also wonderful in soups or with fish and meat.
Whether you’re using it as an appetizer sauce with a variety of cheeses, as a dipping sauce for bread or as a pasta saucedrizzled on chicken, salmon, shrimp or pork or as a fresh garnish for a salad, this quick and easy recipe will quickly become one of your summer favorites.
This pesto also freezes very well. Simply transfer it into freezer-safe bags and label them with the date. It will keep for months!
While the fresh version of this pesto will last a few days in a jar in the fridge, it’s best to blanch the leaves first. This is a quick and easy process that inactivates enzymes that would otherwise cause the herbs to lose their color and flavor over time.
We love the combination of basil and mint in this dish, but feel free to switch it up with your favorite herbs and greens. Basil is a perennial favorite, but fennel, cilantro, chives and even tarragon will all work. If you don’t have a food processor, you can make this herb blend by hand. Just be sure to chop the herbs and vegetables very finely and add in some extra virgin olive oil to ensure a creamy spread.