This mint pesto has an irresistible bright flavor that will instantly elevate your favorite dishes, from pizzas, to pasta, to grilled meats, vegetables, sandwiches and more. The pesto is naturally vegan, but feel free to add 2-3 tablespoons of grated parmesan cheese, if you'd like. Try the pesto with theseMediterranean Lamb Pizzas!
Prep Time10 minutesmins
Total Time10 minutesmins
Course: Side Dish
Cuisine: American
Keyword: mint and basil pesto, mint basil pesto, mint pesto
With the motor running, drop the garlic clove through the feed tube to chop. Scrape the sides.
Add the mint, parsley or basil, pine nuts, red pepper flakes and 1 tablespoon of lemon juice. Season with salt and pepper. Process to a coarse puree. Scrape down the sides.
With the motor running, drizzle the water and extra virgin olive oil through the feed tube to incorporate. Taste and add more lemon juice if you prefer a brighter flavor. If you prefer a thinner texture, you can also blend in more olive oil to taste. Season with additional salt and pepper, if needed.
Notes
Do ahead: The mint pesto can be refrigerated for up to 1 day. Place a piece of plastic wrap directly on the surface to prevent it from browning. It can also be frozen for up to 2 months in an airtight container or in ice cube trays.Tips: