Rice Free Mint & Herb Pesto
This vibrant, herb-forward pesto is the kind of sauce that makes everything it touches taste more alive. Three fresh herbs ā mint, basil, and flat-leaf parsley ā come together with bright lemon zest and juice, creating a pesto that's more complex and aromatic than the classic version most people know. A food processor does all the heavy lifting, and the slow drizzle of extra-virgin olive oil pulls it into a lush, spoonable paste in under a minute. Because every single ingredient here is naturally grain-free, there's no need to scrutinize labels or swap anything out ā it's just clean, whole food from start to finish. Spoon it over grilled chicken, roasted vegetables, pasta, or crusty bread, and it delivers that same punchy, herbaceous hit every time. The lemon keeps it tasting fresh and bright, while the garlic adds just enough edge to balance the sweetness of the mint. Make a jar on Sunday and you'll find yourself reaching for it all week long.
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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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