
Bright, herby, and impossibly fresh, this triple-herb pesto is the kind of sauce that makes everything it touches taste more alive. Mint brings a cool, unexpected lift to the classic basil base, while flat-leaf parsley adds a grassy depth that keeps the whole thing grounded. A hit of lemon zest and fresh lemon juice ties it all together with just enough brightness to make your taste buds sit up and pay attention. For anyone navigating grain sensitivities, store-bought pestos and condiments can be a minefield of unexpected additives and shared-facility warnings ā but this one is built entirely from whole, recognizable ingredients with zero ambiguity. Every component is straightforward: fresh herbs, garlic, lemon, salt, and good olive oil. That's it. No fillers, no thickeners, nothing hiding in the fine print. The food processor does all the heavy lifting, so you're looking at just a few minutes of active effort before you have a vibrant, spoonable paste ready to go. Swirl it into pasta, spoon it over grilled fish or chicken, spread it on flatbread, or stir it into a simple vinaigrette ā it's endlessly versatile. Press a layer of plastic wrap directly onto the surface before storing and it stays beautifully green and fresh.
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Learn more ā6 servings








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.
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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