Pecan Free Mint & Herb Pesto
Bright, herby, and bursting with fresh flavor, this triple-herb pesto is the kind of sauce that makes everything it touches taste more alive. Mint brings a cool, unexpected lift, basil delivers that classic aromatic depth, and flat-leaf parsley rounds it all out with a clean, grassy note ā together they create something genuinely more interesting than your standard green sauce. A hit of lemon zest and fresh lemon juice keeps the whole thing vibrant and light, while good extra-virgin olive oil pulls it into a silky, spoonable paste. Traditional pesto recipes often lean on pine nuts or other tree nuts as a base, but this version skips them entirely and still delivers incredible body and richness purely through the herbs and olive oil. The food processor does the heavy lifting in under a minute, so this is a weeknight-friendly condiment that feels anything but ordinary. Toss it with pasta, spoon it over grilled chicken or fish, swirl it into soup, or spread it on crusty bread ā it's endlessly versatile. Store it with plastic wrap pressed directly onto the surface and it stays fresh and brilliantly green until you're ready to use it.
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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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