Tree Nut Free Mint & Herb Pesto
Most store-bought pestos lean hard on pine nuts or cashews, which makes them a no-go for anyone avoiding tree nuts ā but this vibrant herb sauce skips them entirely without sacrificing any of that rich, complex depth. What you get instead is a triple-herb punch of mint, basil, and flat-leaf parsley that's bright, grassy, and just a little citrusy from fresh lemon juice and zest. The garlic brings a quiet heat, and the olive oil pulls everything into a luscious, spoonable paste that clings beautifully to pasta, grilled vegetables, or crusty bread. A food processor does all the heavy lifting here ā a few pulses to break things down, then a slow drizzle of oil while it runs, and you're done in under a minute of active blending. The mint is the real star, giving this pesto a cool, almost refreshing quality that sets it apart from the classic version. 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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