Anti Inflammatory Mint & Herb Pesto
This vibrant, herb-forward pesto is a serious upgrade from anything you'd find in a jar at the grocery store. Three fresh herbs ā mint, basil, and flat-leaf parsley ā come together with bright lemon and good extra-virgin olive oil to create something that tastes alive and deeply aromatic. Every single ingredient here pulls its weight from a wellness standpoint: olive oil is one of the most celebrated anti-inflammatory fats around, while fresh herbs and lemon bring their own antioxidant punch to the table. The food processor does most of the work in under a minute, making this one of the easiest ways to add a genuinely nourishing condiment to your weekly rotation. Spoon it over grilled fish, roasted vegetables, grain bowls, or even stir it into soups ā the possibilities are wide open. The mint gives it a cooling freshness that sets it apart from a classic basil-only version, and that brightness makes it feel like a natural fit for warmer months or lighter meals. Make a batch, keep it in the fridge, and you'll find yourself reaching for it constantly.
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Learn more āIngredients
6 servings
- 1 cup fresh mint leaves, packed
- 1 cup fresh basil leaves, packed
- Ā½ cup fresh flat-leaf parsley leaves, packed
- 2 cloves garlic, peeled
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- Ā½ tsp fine sea salt
- Ā½ 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 8ā10 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 ā about 20ā30 seconds. Stop and scrape down the sides with a rubber spatula, then pulse once or twice more to incorporate any remaining herb pieces.
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