Dairy Free Mint & Herb Pesto
Traditional pesto leans heavily on parmesan and sometimes pecorino, which makes it a no-go for anyone avoiding dairy ā but this vibrant herb blend skips the cheese entirely without sacrificing any of the bold, fresh flavor you're after. Mint, basil, and flat-leaf parsley come together in a way that's bright and a little unexpected, with lemon zest and juice adding a citrusy lift that makes the whole thing sing. Two cloves of garlic and a generous pour of extra-virgin olive oil round it out into a coarse, spoonable paste that feels luxurious despite being completely plant-based. The food processor does all the heavy lifting, and the slow drizzle of olive oil is the key step that brings the texture together just right. It's endlessly versatile ā toss it through pasta, spread it on flatbread, spoon it over grilled vegetables, or use it as a punchy dip. Store it with plastic wrap pressed directly onto the surface and it stays fresh and green without any fuss.
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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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