Basil Mint Pesto

5 from 1 vote

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.

Here are some more homemade sauce recipes: Mango Coulis, Tahini Paste, Asian Red Chili Paste, Hibachi Mustard Sauce, and Sun Dried Tomato Pesto.

Basil Mint Pesto served in a bowl.
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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.

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

Ingredients

Basil Leaves – To make the pesto, use fresh Italian basil leaves (sweet basil). Do not use 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 pine nuts, almonds, or pistachios.

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

How To Make Basil And Mint Pesto

In a food processor, add the following ingredients.

  • 1 cup basil leaves (tightly packed, rinsed)
  • ½ cup mint leaves (tightly packed, rinsed)
  • 2 tablespoon extra virgin olive oil
  • ¼ cup walnuts
  • 3 tablespoon grated parmesan cheese
  • 2 garlic cloves (peeled)
  • ½ teaspoon salt
  • ¼ teaspoon ground 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, drizzle 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!

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.

Please do not make the pesto in a blender; it will become pasty.

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

For the best flavor, use fresh basil leaves and mint leaves. You can use frozen ones if you don’t have fresh herbs. 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 ingredients by hand. Just chop everything finely for the pesto to come together. You can also use a chopper or a mortar and pestle to combine the ingredients.

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 and 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. Thaw in the refrigerator overnight before using.

When freezing pesto, place it in an airtight container and top it with oil. This will help prevent freezer burn.

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

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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).
5 from 1 vote

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.
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Servings: 4 people

Ingredients 

  • 1 cup Italian basil leaves (tightly packed, rinsed)
  • ½ cup mint leaves (tightly packed, rinsed)
  • 6 tablespoons extra virgin olive oil (divided, plus more if required)
  • ¼ cup walnuts
  • 3 tablespoons grated parmesan cheese
  • 2 garlic cloves (peeled)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
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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

YouTube video

Notes

You can replace walnuts with pine nuts, almonds, or pistachios.
Do not make the pesto in a blender; it will become pasty.
If your pesto is too thick, you can thin it with a little water or olive oil.
For the best flavor, use fresh basil and mint leaves. You can use frozen ones if you don’t have fresh herbs. Just be sure to thaw them completely before using them.

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
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