
Bright, herby, and punchy with citrus, this pesto is the kind of condiment that makes everything it touches taste more alive. Three fresh herbs ā mint, basil, and flat-leaf parsley ā come together in the food processor with garlic, lemon zest, and a splash of lemon juice, creating layers of flavor that feel both familiar and a little unexpected. The whole thing is held together with good extra-virgin olive oil, which gives it that glossy, spoonable texture you want to drag crusty bread through or swirl into pasta. Store-bought pestos can be a minefield of unexpected add-ins, but this one is completely transparent ā just clean, whole ingredients you can see and taste. The food processor does the heavy lifting in under a minute, so you're not standing over a mortar and pestle for half the afternoon. It keeps beautifully in a jar with plastic wrap pressed right against the surface, so you can make a batch ahead and reach for it all week long.
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Learn more ā6 servings








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.
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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