Eggless Mint & Herb Pesto

Total time10 min

Prep time10 min

Cook time0 min

4.9

(24)

This vibrant, herb-forward pesto is a bright departure from the classic pine nut version, leaning on fresh mint, basil, and parsley for a flavor that's cooling, grassy, and just a little citrusy all at once. The lemon zest and juice give it a lively lift that makes it feel lighter and more versatile than anything you'd grab off a store shelf. Traditional pesto recipes are naturally egg-free, but jarred versions can sometimes sneak in unexpected additives — making this from-scratch approach the cleanest route. Everything comes together in a food processor in just a few pulses, with a slow drizzle of good olive oil pulling it all into a glossy, spoonable paste. It's gorgeous stirred into pasta, spooned over grilled vegetables, spread on flatbread, or dolloped onto roasted lamb. The mint makes it especially refreshing in warmer months, though honestly it's the kind of sauce that earns a permanent spot in your fridge rotation year-round.

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Ingredients

6 servings

1 cup fresh mint leaves, packed
1 cup fresh basil leaves, packed
½ cup fresh flat-leaf parsley leaves, packed
2 cloves garlic, peeled
1 tsp lemon zest
1 tbsp fresh lemon juice
½ tsp fine sea salt
½ 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 8–10 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 — about 20–30 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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