Artificial Flavors Free Mint & Herb Pesto
Bright, herby, and genuinely vibrant, this triple-herb pesto is the kind of sauce that makes everything it touches taste more alive. Fresh mint, basil, and flat-leaf parsley come together with garlic, lemon zest, and a generous pour of extra-virgin olive oil ā nothing more, nothing less. Store-bought pestos are notorious for sneaking in natural and artificial flavor additives to boost shelf life or punch up taste, so making your own from scratch is the cleanest way to know exactly what's in the jar. The food processor does the heavy lifting here, coarsely chopping the herbs into a spoonable, rustic paste that still has real texture and personality. A squeeze of fresh lemon juice keeps everything bright and balances the richness of the olive oil beautifully. Spoon it over pasta, grilled vegetables, roasted chicken, or crusty bread ā honestly, it's hard to go wrong. Make a batch, press plastic wrap right onto the surface to slow browning, and you'll have a fridge staple that earns its place all week long.
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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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