Mushroom 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 leads the charge alongside basil and flat-leaf parsley, creating a flavor that's fresher and a little more unexpected than your standard jarred sauce. A hit of lemon zest and fresh lemon juice keeps it vibrant, while good extra-virgin olive oil pulls it all into a silky, spoonable paste. The food processor does the heavy lifting ā a few pulses, a slow drizzle of oil, and you're done. Store-bought pestos are notorious for sneaking in unexpected ingredients, so blending your own from scratch means you know exactly what's in the jar. Spoon it over grilled chicken, toss it through pasta, swirl it into yogurt, or spread it on crusty bread ā honestly, it's hard to find something it doesn't improve.
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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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