Legume Free Mint & Herb Pesto
Most store-bought pestos lean heavily on pine nuts or other legumes as a base, which makes them a no-go for anyone avoiding that ingredient family. This version skips all of that entirely and lets a trio of fresh herbs do the heavy lifting instead. Mint, basil, and flat-leaf parsley come together in the food processor with garlic, bright lemon zest, a squeeze of fresh juice, and a generous pour of extra-virgin olive oil ā nothing more, nothing less. The result is a vibrant, coarse-textured paste that tastes impossibly fresh and a little unexpected, with the mint adding a cool, aromatic lift that sets it apart from any pesto you've had before. It comes together in just a few pulses, making it one of those recipes that feels far more impressive than the effort involved. Spoon it over grilled vegetables, swirl it into pasta, spread it on crusty bread, or use it as a sauce for roasted chicken ā it's endlessly versatile. Store it with plastic wrap pressed directly onto the surface and it stays bright and delicious 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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