• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Whisk Affair
  • Home
  • Recipe Index
  • Indian Recipes
  • Meal Type
    • Salads
    • Soups
    • Appetizers
    • Main Course
    • Desserts
  • My Cookbook
    • My E-Books
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Healthy Recipes
  • Buy my Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Whisk Affair » Recipes » Sauces » Basil Mint Pesto

    Published: May 30, 2022 | Last Updated On: Jan 25, 2023 by Neha Mathur

    Basil Mint Pesto

    45 shares
    Jump to Recipe

    Basil Mint Pesto is a flavorful take on the classic pesto with fresh mint leaves added to it. Make this versatile sauce in under 5 minutes using simple ingredients (vegetarian, gluten-free).

    Here are some more homemade sauce recipes that you may like – Mango Coulis, Tahini Paste, Red Chili Paste, Hibachi Mustard Sauce, and Sun Dried Tomato Pesto.

    Basil Mint Pesto served in a bowl.
    Jump to:
    • About Basil Mint Pesto
    • Ingredients
    • How To Make Basil Mint Pesto
    • Pro Tips By Neha
    • Frequently Asked Questions
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About Basil Mint Pesto

    Basil Mint Pesto is a flavorful and fresh sauce made using fresh basil, mint leaves, and a handful of other ingredients. It is a slight variation of the classic basil pesto with mint leaves added along with basil leaves.

    This bright and vibrant sauce is perfect for summer pasta dishes, grilled meats, or simply as a dipping sauce.

    This recipe is vegetarian and gluten-free and can be easily scaled.

    Make a batch in under 10 minutes and use it in a multitude of ways!

    Ingredients

    Basil mint pesto ingredients.
    Basil mint pesto ingredients 1
    Basil mint pesto ingredients 2

    Basil Leaves – Use fresh Italian basil leaves (sweet basil) to make the pesto. Refrain from using Thai basil in this recipe as it is too pungent. Discard the hard stems if there are any.

    Mint – Fresh mint leaves give this pesto a refreshing taste. You can also replace the regular mint with peppermint or spearmint leaves. Use fresh leaves and discard the stems.

    Extra Virgin Olive Oil – Use good quality extra-virgin olive oil 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.

    Raw garlic adds a fabulous flavor to this sauce. Try not to skip it.

    You can replace walnuts with other nuts like pine nuts, almonds, or pistachios.

    Add a little lemon juice and lemon zest to make the mint basil pesto slightly tangy and refreshing.

    How To Make Basil Mint Pesto

    Rinse basil and mint leaves to remove any dust and drain them well.

    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
    • ¼ teaspoon black pepper
    All the ingredients except olive oil added to a food processor.

    Blend until a finely chopped mixture forms.

    Ingredients finely chopped in the processor.

    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.

    Slowly drizzling the oil helps to emulsify the sauce creating a smooth luxurious sauce.

    Add additional olive oil if needed for desired consistency.

    Scrape the sides of the jar a few times while blending.

    Pouring olive oil in the processor.

    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 a week. You may want to cover it with a thin layer of olive oil or plastic wrap to prevent oxidation.

    Ready basil mint pesto.

    Pro Tips By Neha

    Pesto is traditionally made with a mortar and pestle, but a food processor will save you time and energy. You can use a chopper if you don’t have a food processor.

    Do not make the pesto in a blender, it will become pasty.

    If your pesto is too thick, you can thin it out with a little bit of water or olive oil.

    For the best flavor, use fresh basil leaves 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.

    Frequently Asked Questions

    Can I make basil and mint pesto without a food processor?

    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 can also use a chopper or a mortar and pestle to bring the ingredients together.

    What can I use in place of Parmesan cheese?

    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

    Serving Suggestions

    There are so many ways to enjoy basil and mint pesto! Here are a few of our favorites:

    Toss with cooked warm pasta and freshly grated Parmesan cheese

    Spread on sandwiches, garlic bread, flatbreads, 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 like green beans, broccoli, potatoes, etc

    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

    Serve it along with a cheese platter or a charcuterie board

    Storage Suggestions

    Basil mint pesto can be stored in a sealed container in the fridge for up to 1 week. You may want to cover it 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 it with a layer of oil. This will help prevent freezer burn.

    I like to freeze it in ice cube trays. this way, I can just take out one or two cubes and use them in my recipes.

    You Might Also Like

    • Yum Yum Sauce
    • Boom Boom Sauce
    • Spicy Harissa Sauce
    • Korean Gochujang Dipping Sauce

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Basil Mint Pesto is a flavorful take on the classic pesto with fresh mint leaves added to it. Make this versatile sauce in under 5 minutes using simple ingredients (vegetarian, gluten-free).

    Basil Mint Pesto Recipe

    Basil Mint Pesto is a flavorful take on the classic pesto with fresh mint leaves added to it. Make this versatile sauce in under 5 minutes using simple ingredients.
    5 from 1 vote
    Print Pin Rate
    Course: Basics
    Cuisine: Italian
    Diet: Gluten Free, Vegetarian
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Total Time: 10 minutes
    Servings: 4 people
    Calories: 257kcal
    Author: Neha Mathur

    Ingredients 

    • 1 cup basil leaves (tightly packed, rinsed)
    • ½ cup mint leaves (tightly packed, rinsed)
    • 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
    US Customary or Metric
    Prevent your screen from going dark

    Instructions

    • 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.

    Video

    https://www.youtube.com/watch?v=aVt_tyHd4Xw

    Notes

    This recipe can be easily scaled.
    You can replace walnuts with other nuts like pine nuts, almonds, or pistachios.
    Pesto is traditionally made with a mortar and pestle, but a food processor will save you time and energy. You can use a chopper if you don’t have a food processor.
    Do not make the pesto in a blender, it will become pasty.
    If your pesto is too thick, you can thin it out with a little bit of water or olive oil.
    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.

    Nutrition

    Calories: 257kcal | Carbohydrates: 3g | Protein: 3g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Cholesterol: 3mg | Sodium: 359mg | Potassium: 97mg | Fiber: 1g | Sugar: 1g | Vitamin A: 590IU | Vitamin C: 3mg | Calcium: 68mg | Iron: 1mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
    Sign up for regular updates?I would love to have you as part of my journey. Click to sign up!

    More Sauces

    • French Red Onion Marmalade (Onion Jam)
    • Red Wine Pasta Sauce
    • Homemade Schezwan Sauce (Szechuan Sauce)
    • Pollo Tropical Copycat Cilantro Garlic Sauce

    Reader Interactions

    Did you make this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hey! Nice to meet you

    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I'm Neha, Blogger & Recipe Expert behind Whisk Affair. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

    Stay Connected

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    My Cookbook

    Neha's Cookbook Cover

    Click to Buy Now on Amazon

    Healthy Recipes

    • Lemon Basil Vinaigrette
    • Chick Fil A Copycat Avocado Lime Ranch Dressing
    • Thai Vinaigrette Salad Dressing
    • Apple Kachumber (Seb Kachumber)
    • Lemon Pepper Salad Dressing (Lemon Pepper Vinaigrette)
    • Mediterranean Lemon Sumac Vinaigrette Dressing

    Indian Winter Recipes

    • Punjabi Sarson Ka Saag
    • Saag Paneer
    • Makki ki Roti (Vegan, Gluten Free)
    • Gobi Paratha
    • Gond Ke Laddu
    • Traditional Carrot Halwa (Gajar Ka Halwa) w/ Khoya

    Most Popular Recipes

    • Best Hibachi Fried Rice (Japanese Style Fried Rice)
    • Spicy Lemon Garlic Baked Tilapia
    • Creamy Garlic Parmesan Sauce
    • Lemon Tea
    • Chicken Clear Soup
    • Scrambled Egg Whites

    Footer


    ^ back to top

    About

    About Neha

    Diwali E-Book

    My Cookbook

    Stay Connected

    Sign up! for emails and updates

    Contact Me

    Policies

    Privacy Policy

    Terms & Conditions

    Accessibility Policy

    Whiskaffair has been featured in leading media including the huffington post, bloomberg quint, buzz feed, your story and many more

    Copyright © 2022 WhiskAffair Food LLP