Soy Free Mint & Herb Pesto
Bright, herby, and punchy with lemon, this pesto is the kind of sauce that makes everything it touches taste more alive. The combination of mint, basil, and flat-leaf parsley creates a layered freshness that goes well beyond your average jarred spread ā and the lemon zest and juice tie it all together with a citrusy lift that keeps every bite vibrant. Store-bought pestos are notorious for sneaking in unexpected additives, but this one is built entirely from whole, clean ingredients you can see and trust. A food processor does all the heavy lifting, so you go from a pile of fresh herbs to a gorgeous, spoonable paste in just a few minutes. Drizzle it over grilled vegetables, toss it with pasta, spread it on crusty bread, or stir it into a grain bowl ā it's endlessly versatile. Pressing plastic wrap directly onto the surface before storing is a smart little trick that keeps the color vivid 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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