Vegetarian Mint & Herb Pesto
This triple-herb pesto is bright, bold, and genuinely unlike anything you'll find in a jar at the grocery store. Mint, basil, and flat-leaf parsley come together in the food processor to create a sauce that's herbaceous and fresh with a citrusy lift from both lemon zest and lemon juice. The slow drizzle of extra-virgin olive oil is the key step ā it emulsifies everything into a lush, spoonable paste that clings beautifully to pasta, grilled vegetables, or crusty bread. No pine nuts, no cheese, just pure herb flavor that lets the garden-fresh ingredients do all the talking. It comes together in minutes and works as a spread, a dip, a marinade, or a finishing sauce for roasted potatoes and grain bowls. The tip about pressing plastic wrap directly onto the surface before storing is a small but smart move that keeps the color vivid and the flavor fresh for days.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!