Chestnut Free Mint & Herb Pesto
Bright, herby, and alive with citrus, this triple-herb pesto is the kind of condiment that makes everything it touches taste more vibrant. Mint joins forces with basil and flat-leaf parsley for a flavor that's fresher and a little more unexpected than your standard jarred sauce. A hit of lemon zest and fresh lemon juice keeps the whole thing light and punchy, while good extra-virgin olive oil ties it all together into a silky, spoonable paste. The food processor does the heavy lifting ā a few pulses, a slow drizzle of oil, and you're done in minutes. Store-bought pesto can be a minefield of unexpected add-ins, but this one is made entirely from whole, recognizable ingredients you control from start to finish. Spoon it over pasta, swirl it into soup, spread it on grilled bread, or use it as a sauce for roasted vegetables ā it's endlessly versatile. Press a layer of plastic wrap directly onto the surface before storing and it stays beautifully green and fresh.
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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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