Hazelnut Free Mint & Herb Pesto
Bright, herby, and punchy with citrus, this triple-herb pesto is the kind of condiment that makes everything it touches taste more alive. Mint, basil, and flat-leaf parsley come together in the food processor with garlic, lemon zest, and a generous pour of extra-virgin olive oil ā no nuts of any kind, not even a trace. That's a big deal, because so many store-bought pestos and even homemade versions lean on pine nuts or hazelnuts as a base, making them off-limits for anyone navigating tree nut concerns. Here, the herbs do all the heavy lifting, and the result is a vibrant, coarse paste that's genuinely more interesting than the jarred stuff. A squeeze of fresh lemon juice keeps the flavors sharp and bright, while the slow drizzle of olive oil through the running processor gives it that silky, spoonable consistency you want. Toss it with pasta, swipe it on grilled bread, stir it into yogurt, or spoon it over roasted vegetables ā it's endlessly versatile. Store it with plastic wrap pressed directly onto the surface and it'll stay 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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