Beef Free Mint & Herb Pesto
This vibrant, herb-forward pesto is a serious upgrade from anything you'd find in a jar at the grocery store. Mint, basil, and flat-leaf parsley come together in the food processor with bright lemon zest and juice, creating a sauce that's fresh, a little citrusy, and deeply aromatic. The slow drizzle of extra-virgin olive oil is the key step ā it emulsifies everything into a lush, spoonable paste that clings beautifully to pasta, grilled vegetables, or crusty bread. Because the entire recipe is built on fresh herbs, garlic, and good olive oil, there's nothing here that raises any concern for those avoiding beef or meat-based ingredients ā it's naturally, effortlessly clean. The mint is the real star, giving this pesto a cooling lift that sets it apart from a classic Genovese version and makes it especially stunning alongside roasted lamb alternatives, grain bowls, or even as a dipping sauce. A quick press of plastic wrap directly onto the surface keeps it brilliantly green in the fridge, so you can make a batch ahead and use it 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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