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    Home » Recipes » Herbs

    Mint Basil Pesto (with vegan option)

    Published: Jul 9, 2021 / Modified: May 11, 2023 by Lizzie Streit, MS, RDN / This post may contain affiliate links / 4 Comments

    110 shares
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    mint basil pesto in a small bowl on a counter next to a napkin
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    Mint basil pesto is bursting with fresh flavor from herbs and toasted pine nuts. It’s a delicious way to use herbs from your garden. Plus, you can use this recipe in so many dishes and freeze the rest for later!

    mint basil pesto in a small bowl on a counter next to a napkin

    This post may contain affiliate links. For more information, see my affiliate disclosure.

    Growing a backyard vegetable garden comes with its ups and downs. Some years, I grow enough tomatoes to feed South Minneapolis. Other years, I get way less than I intended.

    But there is one group of plants that consistently performs well: herbs! I always have a plethora of them, and I usually end up drying them or making frozen herb cubes at the end of the season. Herbs are one of the easiest things to grow, and they’re always what I recommend for readers who are just starting a vegetable garden to try.

    A couple of weeks ago, I posted an Instagram story about making my first garden basil pesto of the season. I then used this pesto on grilled pizza (OMG…yum). Some readers sent me a message asking for a pesto recipe on the blog!

    So here we are. I whipped up this Mint Basil Pesto to share with all of you. It happens to be one of my favorite variations of pesto, and I had SO much of both of these herbs growing in the garden. It was time to cut them back and reap the fruits (herbs?) of my labor.

    fresh herbs, olive oil, pine nuts, lemon, and parmesan cheese on a counter

    How do you make basil pesto with mint?

    Instead of using just basil, like most traditional pesto recipes, substitute half of the herbs with mint. First, toast the pine nuts until fragrant. Pulse them in a food processor or high-powered blender, then add the lemon juice, garlic, salt, pepper, basil, mint, and cheese (optional). Slowly drizzle the olive oil into the mixture, and pulse until smooth.

    chopped pine nuts, herbs, and cheese in a food processor on a counter

    Expert Tips and FAQ

    • Variations: Use all basil instead of basil and mint or replace the mint with arugula, spinach, cilantro, or parsley. Sub walnuts, cashews, or pecans for the pine nuts.
    • Vegan: Omit the parmesan cheese.
    • Nut Allergy: Use sunflower seeds or pepitas in place of pine nuts.
    • Storage and Freezing: Store mint basil pesto in airtight jars or containers in the fridge for at least a week. Or place in freezer-safe airtight containers and freeze for up to 3 months. Thaw in the fridge overnight before using or add straight to cooked recipes. You can also freeze individual portions of pesto in an ice cube tray. Once frozen, pop them out and store in a labeled bag. I adore my silicone ice cube tray for this task!
    • Equipment: You can use a food processor or a high-powered blender like a Vitamix to make mint basil pesto. I usually prefer my Vitamix.

    Do you wash basil before making pesto?

    Yes, it’s best to rinse basil and other herbs before using them in pesto to remove any dirt. However, be sure to dry the herbs after rinsing so that you don’t add water to the pesto. You can pat the herbs dry in between two towels or let them air dry.

    mint basil pesto in a small bowl on a counter next to a napkin

    Mint Basil Pesto Uses

    Pesto is a delicious addition to pasta, pizza, sandwiches, toast, eggs, roasted veggies, potatoes, and soups. You can even use it in quesadillas, like I did in my Spinach Basil Pesto Quesadillas.

    More Herb Recipes

    If you love this mint basil pesto, I have so many other recipes that use fresh herbs for you! Check out the Scallion Pesto, Cilantro Chimichurri Sauce (and the grilled sweet corn recipe that uses it!), the Healthy Creamy Jalapeno Sauce, and the Strawberry Basil Lemonade.

    I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.

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    mint basil pesto in a small bowl on a counter next to a napkin

    Mint Basil Pesto

    This variation of pesto features fresh mint and basil, toasted pine nuts, lemon, and garlic. It's a delicious way to use garden herbs! Recipe yields about 1 cup.
    5 from 5 votes
    Print Pin Rate
    Prep Time: 10 minutes mins
    Total Time: 10 minutes mins
    Servings: 4
    Calories: 270kcal
    Author: Lizzie Streit, MS, RDN

    Equipment

    • Food processor or high-powered blender

    Ingredients 

    • ½ cup toasted pine nuts
    • 1 cup basil leaves - rinsed and patted dry
    • 1 cup mint leaves - rinsed and patted dry
    • 1 to 2 tablespoon lemon juice
    • 2 cloves garlic - minced
    • ¼ teaspoon salt
    • ¼ cup freshly grated Parmigiano Reggiano - optional; omit for vegan
    • ¼ cup extra virgin olive oil - more as needed

    Instructions

    • In a food processor or high-powered blender, pulse the toasted pine nuts until finely chopped. Add the herbs, lemon juice, garlic, salt, and cheese if using. Pulse until the herbs are finely chopped.
    • Slowly drizzle the olive oil into the food processor or blender via the hole in the top while pulsing/blending until smooth. Add more or less olive oil as needed for desired texture. Taste and adjust seasonings as desired.
    • Enjoy your pesto, then come back and leave a rating or review!

    Notes

    • Herb Variations: Use 2 cups basil instead of a mix or replace the 1 cup mint with arugula, spinach, cilantro, or parsley.
    • Nut Variation: Sub walnuts, cashews, or pecans.
    • Vegan: Omit the cheese.
    • Nut Free: Use sunflower seeds or pepitas instead of pine nuts.
    • Storage: Store in airtight jars or containers in the fridge for at least a week.
    • Freezing: Store in airtight containers and freeze for up to 3 months. Or freeze individual portions of pesto in an ice cube tray. Remove pesto from the tray once frozen and store the frozen cubes in a labeled bag.

    Nutrition

    Serving: 0.25cup | Calories: 270kcal | Carbohydrates: 5g | Protein: 5g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Cholesterol: 4mg | Sodium: 250mg | Potassium: 198mg | Fiber: 2g | Sugar: 1g | Vitamin A: 848IU | Vitamin C: 7mg | Calcium: 118mg | Iron: 2mg
    Did you make this recipe?Tag @vegworld_recipes and follow me today!

    Happy herb season! – Lizzie

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    110 shares

    Reader Interactions

    Comments

      5 from 5 votes (4 ratings without comment)

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    1. Pam Shanahan

      July 08, 2024 at 9:21 pm

      I always grows herbs in pots on my deck. Basil and mint grow so well and I have a hard time using all the mint. This recipe was a big surprise. I make basil pesto a lot and was skeptical of adding mint. But this recipe was incredibly good! Thank you!

      Reply
      • Lizzie Streit, MS, RDN

        July 11, 2024 at 12:20 pm

        Hi Pam, yay! I’m thrilled you enjoyed the recipe and found a way to use up some of your mint! Thanks so much for your comment.

        Reply
    2. FatOrganic

      April 04, 2024 at 10:45 am

      5 stars
      We made this and tossed it with tagliatelle for a family Sunday dinner. It was the opening course ahead of lamb which was served with a mint chimichurri. Altogether it was an incredible meal with the pasta getting the best reviews.

      Reply
      • Lizzie Streit, MS, RDN

        April 04, 2024 at 11:26 am

        Yay! Sounds like you made a delicious dinner, and I’m so glad the pesto was a part of it. Thanks for your 5-star review!

        Reply

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