Basil Mint Pesto is a flavorful take on the classic pesto wth fresh mint leaves added to it. Make this versatile sauce in under 5 minutes using simple ingredients (gluten-free).
About This Recipe
Basil Mint Pesto is a flavorful and fresh sauce made using fresh basil, mint leaves, and a handful of other ingredients.
It’s perfect for summer pasta dishes, grilled meats, or simply as a dipping sauce.
This recipe is gluten-free and can be easily scaled.
Basil Leaves – Use fresh basil leaves to make the pesto. Discard the hard stems if there are any.
Mint – Fresh mint leaves give this pesto a refreshing taste. Use fresh leaves and discard stems.
Extra Virgin Olive Oil – Use the best quality EVOO for the best taste.
Parmesan Cheese – You can replace it with vegan cheese for a vegan pesto.
Others – You will also need garlic, walnuts, salt, and pepper.
You can replace walnuts with other nuts like pine nuts, almonds, or pistachios.
How To Make Basil Mint Pesto
In a food processor, add 1 cup basil leaves (tightly packed), ½ cup mint leaves (tightly packed), 2 tablespoon extra virgin olive oil, ¼ cup walnuts, 3 tablespoon grated parmesan cheese, 2 garlic cloves (peeled), ½ teaspoon salt, and ¼ teaspoon black pepper.
Blend until a finely chopped mixture forms.
While the food processor is running, begin drizzling in the remaining 4 tablespoon of extra virgin olive oil until a slightly coarse sauce is formed. Add additional olive oil if needed for desired consistency.
Scrape the sides of the jar a few times while blending.
Taste test for salt and add more if required.
Pesto is ready to use immediately, otherwise, store it in an airtight container in the fridge for up to 5 days. You may want to cover with a thin layer of olive oil or plastic wrap to prevent oxidation.
Frequently Asked Questions
Yes! If you don’t have a food processor, you can finely chop all of the ingredients by hand. Just be sure to chop everything very finely so that the pesto will come together smoothly.
You could use another type of hard cheese like Pecorino Romano or Grana Padano. Or, if you’re looking for a vegan option, nutritional yeast would work well
Pro Tips By Neha
If your pesto is too thick, you can thin it out with a little bit of water or olive oil.
Pesto is traditionally made with a mortar and pestle, but a food processor will save you time and energy.
For the best flavor, use fresh basil and mint leaves. If you don’t have fresh herbs on hand, you can use frozen ones instead. Just be sure to thaw them completely before using them.
This pesto sauce is best used within a week or so, but it can be stored in the freezer for up to six months.
There are so many ways to enjoy basil and mint pesto! Here are a few of our favorites:
Toss with cooked pasta and freshly grated Parmesan cheese
Spread on sandwiches or wraps in place of mayo or other spreads
Stir into rice, quinoa, or other grains for extra flavor
Use as a dipping sauce for breadsticks or crudités
Drizzle over grilled meats or vegetables
Mix into salad dressings
Spoon over fresh mozzarella or other cheeses
Add to soups or stews for extra flavor
Use as a pizza sauce in place of traditional tomato sauce
Basil mint pesto can be stored in a sealed container in the fridge for up to 1 week. You may want to cover with a thin layer of olive oil or plastic wrap to prevent oxidation.
If you want to keep it even longer, you can freeze it for up to 6 months. Simply thaw in the refrigerator overnight before using.
When freezing pesto, place it in an airtight container and top with a layer of oil. This will help prevent freezer burn.
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Basil Mint Pesto Recipe
- 1 cup basil leaves (tightly packed)
- ½ cup mint leaves (tightly packed)
- 6 tablespoons extra virgin olive oil (divided)
- ¼ cup walnuts
- 3 tablespoons grated parmesan cheese
- 2 garlic cloves (peeled)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- In a food processor, add basil leaves, mint leaves, 2 tablespoon olive oil, walnuts, parmesan cheese, garlic, salt, and black pepper.
- Blend until a finely chopped mixture forms.
- While the food processor is running, begin drizzling the remaining 4 tablespoon of olive oil until a slightly coarse sauce is formed. Add additional olive oil if needed for desired consistency.
- Scrape the sides of the jar a few times while blending.
- Taste test for salt and add more if required.
- Pesto is ready to use immediately, otherwise, store it in an airtight container in the fridge for up a week. You may want to cover with a thin layer of olive oil or plastic wrap to prevent oxidation.