Pescatarian Mint & Herb Pesto

Total time10 min

Prep time10 min

Cook time0 min

4.9

(24)

This triple-herb pesto is bright, bold, and completely plant-based, making it a natural fit for anyone eating seafood-forward or keeping meat off the plate. The combination of mint, basil, and flat-leaf parsley creates a sauce that's more complex and lively than a classic single-herb version — the mint lifts everything with a cool, fresh edge while the parsley keeps it grounded and savory. A hit of lemon zest and fresh lemon juice ties it all together with just enough acidity to make the flavors pop. The whole thing comes together in a food processor in under a minute, which means you're never far from a sauce that can transform grilled fish, pasta, roasted vegetables, or a simple grain bowl. Because every ingredient here is whole and unprocessed, there's no guesswork about what's actually in the jar. Store it with plastic wrap pressed directly onto the surface and it stays vibrant and ready to use for days.

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Ingredients

6 servings

1 cup fresh mint leaves, packed
1 cup fresh basil leaves, packed
½ cup fresh flat-leaf parsley leaves, packed
2 cloves garlic, peeled
1 tsp lemon zest
1 tbsp fresh lemon juice
½ tsp fine sea salt
½ 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 8–10 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 — about 20–30 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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