Celery Free Mint & Herb Pesto
Bright, herby, and bursting with fresh flavor, this triple-herb pesto is the kind of sauce that makes everything it touches taste more alive. Mint leads the charge with its cool, clean edge, while basil brings that classic sweetness and flat-leaf parsley adds a grassy depth that rounds everything out beautifully. A hit of lemon zest and fresh lemon juice keeps the whole thing vibrant and just a little zippy. Store-bought pestos can be a minefield of hidden ingredients, but this one is made entirely from whole, straightforward components you can see and trust. The food processor does the heavy lifting ā a few pulses, a slow drizzle of good olive oil, and you're done. Spoon it over pasta, swirl it into soups, spread it on grilled bread, or use it as a marinade; this pesto is endlessly versatile. Make a jar on Sunday and you'll find yourself reaching for 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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