Seeds Free Mint & Herb Pesto
Most store-bought pestos lean heavily on pine nuts or other seeds for body and richness, but this vibrant herb blend proves you don't need them to get something deeply satisfying. Three fresh herbs ā mint, basil, and flat-leaf parsley ā come together with garlic, bright lemon zest, and good olive oil to create a pesto that's aromatic, a little citrusy, and genuinely hard to stop tasting. The mint gives it a cool, unexpected lift that sets it apart from anything you'd find in a jar. A food processor does all the heavy lifting, and the slow drizzle of olive oil brings everything into a lush, spoonable paste with real texture. It's endlessly versatile ā stir it into pasta, spoon it over grilled chicken or fish, swipe it on flatbread, or use it as a dipping sauce for crusty bread. Pressing plastic wrap directly onto the surface before storing is a smart trick that keeps the color gorgeous and the flavor fresh for days.
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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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