Almond Free Mint & Herb Pesto
Most store-bought pestos lean heavily on pine nuts or almonds as a base, which makes them a no-go for anyone avoiding tree nuts. This version skips the nuts entirely and lets a trio of fresh herbs — mint, basil, and flat-leaf parsley — do all the heavy lifting. The result is a bright, verdant sauce with a cooling edge from the mint and a citrusy lift from fresh lemon zest and juice. A couple of garlic cloves and a generous pour of extra-virgin olive oil round everything out into something that feels luxurious without a single nut in sight. It comes together in minutes with just a food processor, making it an effortless addition to pasta, grilled vegetables, sandwiches, or a simple crudité spread. The tip about pressing plastic wrap directly onto the surface before storing is a small but smart move that keeps the color vivid and the flavor fresh.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 1 cup fresh mint leaves, packed
- 1 cup fresh basil leaves, packed
- ½ cup fresh flat-leaf parsley leaves, packed
- 2 cloves garlic, peeled
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- ½ tsp fine sea salt
- ½ cup extra-virgin olive oil
Instructions
- 1
Add the mint, basil, parsley, garlic, lemon zest, lemon juice, and salt to the bowl of a food processor. Pulse 8–10 times until the herbs are coarsely chopped and the garlic is broken down.
- 2
With the processor running, pour the olive oil through the feed tube in a slow, steady stream until the pesto comes together into a coarse, spoonable paste — about 20–30 seconds. Stop and scrape down the sides with a rubber spatula, then pulse once or twice more to incorporate any remaining herb pieces.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!