Gelatin Free Mint & Herb Pesto
Bright, herby, and impossibly fresh, this pesto layers three powerhouse herbs ā mint, basil, and flat-leaf parsley ā into a vibrant green sauce that tastes like a garden at peak season. The addition of lemon zest and fresh lemon juice lifts the whole thing, giving it a citrusy edge that makes it feel lighter and more alive than a classic basil-only version. Because the recipe is built entirely from whole herbs, garlic, and good olive oil, there's nothing hidden to worry about ā no thickeners, no stabilizers, nothing that doesn't belong. Many store-bought condiments and sauces sneak in unexpected additives, so blending your own from scratch is the cleanest, most satisfying route. The food processor does the heavy lifting in under a minute, making this one of the easiest homemade sauces you'll ever pull together. Spoon it over grilled vegetables, swirl it into pasta, spread it on flatbread, or use it as a dipping sauce ā it's endlessly versatile. Store it with plastic wrap pressed directly onto the surface and it stays gorgeous 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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