Brazil Nut Free Mint & Herb Pesto
Most store-bought pestos lean heavily on pine nuts or other tree nuts as a base, which makes them a minefield if you're navigating nut allergies or sensitivities. This version skips them entirely and lets a trio of fresh herbs ā mint, basil, and flat-leaf parsley ā do all the heavy lifting instead. The result is bright, grassy, and a little citrusy from the lemon zest and juice, with a depth that makes it taste far more complex than the short ingredient list suggests. A slow drizzle of good extra-virgin olive oil in the food processor brings everything together into a lush, spoonable paste that clings beautifully to pasta, grilled vegetables, or crusty bread. The garlic adds just enough bite to keep things interesting without overwhelming the fresh herb flavor. It comes together in minutes and stores easily ā just press plastic wrap directly onto the surface to keep it vibrant and green. Once you have a jar of this in the fridge, 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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