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.

Course Condiment

Cuisine American

Prep Time 10

Total Time 10

Servings

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