Chicken 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. Three fresh herbs ā mint, basil, and flat-leaf parsley ā come together with bright lemon zest and juice to create a sauce that's cooling, aromatic, and just a little bit electric. The garlic adds depth without overpowering, and a generous pour of extra-virgin olive oil pulls everything into a lush, spoonable paste that clings beautifully to pasta, grilled vegetables, or crusty bread. Because it's built entirely from plants and pantry staples, there's zero concern about hidden animal proteins sneaking in ā just clean, bold flavor from start to finish. The food processor does most of the heavy lifting, so you're looking at a handful of minutes between whole herbs and a finished sauce. Pressing plastic wrap directly onto the surface before storing is a smart little trick that keeps the color gorgeous and the flavor fresh for days.
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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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