Black Pepper Free Mint & Herb Pesto
Most store-bought pestos and even many homemade versions lean heavily on black pepper for that background heat, which makes them a no-go for anyone avoiding it. This herb-forward blend sidesteps that entirely, building its brightness from three fresh herbs and a double hit of lemon ā zest and juice ā instead. The mint brings a cool, almost floral lift, the basil adds its classic sweetness, and the parsley keeps everything grounded and a little earthy. Garlic and good extra-virgin olive oil tie it all together into a coarse, spoonable paste that feels genuinely vibrant rather than like something is missing. The food processor does the heavy lifting in under a minute, so you're not standing over a mortar and pestle forever. Spoon it over pasta, swirl it into soup, spread it on flatbread, or use it as a dipping sauce ā it's remarkably versatile. Press plastic wrap directly onto the surface before storing and it stays bright and fresh without any fuss.
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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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