Lupin Free Mint & Herb Pesto
Bright, herby, and punchy with lemon, this triple-herb pesto is the kind of sauce that makes everything it touches taste more alive. Mint joins forces with basil and flat-leaf parsley to create a flavor that's familiar but genuinely surprising ā fresher and more aromatic than the classic version most people know. A hit of lemon zest and juice keeps the whole thing vibrant, while good extra-virgin olive oil ties it all together into a glossy, spoonable paste. Store-bought pestos can be a minefield for anyone avoiding lupin, since the flour or flakes sometimes sneak into commercial blends as a filler or thickener. This recipe skips all of that entirely ā just whole herbs, garlic, lemon, salt, and olive oil, nothing hidden. The food processor does the heavy lifting in under a minute, so you're not standing over a mortar and pestle forever. Toss it with pasta, swirl it into soup, spread it on grilled bread, or dollop it over roasted vegetables ā it's endlessly versatile and genuinely hard to mess up.
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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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