Turmeric Free Mint & Herb Pesto
Bright, herby, and impossibly fresh, this pesto is built on a trio of mint, basil, and flat-leaf parsley that makes every spoonful feel like a burst of green. The mint brings a cool lift that plays beautifully against the richness of extra-virgin olive oil, while lemon zest and a squeeze of fresh juice keep everything lively and balanced. Many store-bought pestos and spice blends sneak in unexpected ingredients, so blending your own from scratch means you know exactly what's going in the jar. The food processor does most of the heavy lifting ā a few pulses to break down the herbs and garlic, then a slow drizzle of olive oil to bring it all together into a coarse, spoonable paste. It's endlessly versatile: toss it with pasta, swipe it on grilled bread, spoon it over roasted vegetables, or use it as a punchy sandwich spread. Pressing plastic wrap directly onto the surface before sealing is a smart little trick that keeps the color vivid and the flavor fresh for longer.
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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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