Ginger Free Mint & Herb Pesto
Bright, herby, and deeply aromatic, this triple-herb pesto is the kind of sauce that makes everything it touches taste more alive. Mint brings a cool, refreshing lift, basil adds its classic sweetness, and flat-leaf parsley rounds it all out with a clean, grassy depth ā all pulled together by lemon zest, fresh lemon juice, and good extra-virgin olive oil. Many store-bought pestos and spice blends sneak in unexpected ingredients, so blending your own from scratch means you know exactly what's in the jar. The food processor does the heavy lifting here, and the whole thing comes together in just a few pulses and a slow drizzle of olive oil. Spoon it over pasta, swirl it into soups, spread it on crusty bread, or use it as a bright finishing sauce for grilled vegetables or proteins ā it's endlessly versatile. Pressing plastic wrap directly onto the surface before storing is a smart little trick that keeps the color vivid and the flavor fresh for longer.
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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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