Barley Free Mint & Herb Pesto
Bright, herby, and alive with citrus, this triple-herb pesto is the kind of sauce that makes everything it touches taste more vibrant. Mint takes the lead alongside classic basil and flat-leaf parsley, creating a flavor that's fresher and a little more unexpected than your standard jarred version. A hit of lemon zest and fresh lemon juice keeps the whole thing light and punchy, while good extra-virgin olive oil pulls it all into a luscious, spoonable paste. The food processor does the heavy lifting ā just pulse, drizzle, and you're done in minutes. Because every ingredient here is a whole, single-origin food, there's no need to squint at labels hunting for hidden grain-based additives or fillers that can sneak into store-bought condiments. Spoon it over grilled chicken, toss it with pasta, swirl it into soup, or spread it on crusty bread ā this pesto is endlessly versatile and genuinely hard to stop eating.
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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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