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.
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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 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
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.
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.
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.
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
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.
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.
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Recipe Card
Basil Mint Pesto Recipe
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
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.
Did you make this recipe? Let me know!