Fresh homemade pesto is way better than store bought pesto, but this Basil Mint Pesto recipe is one that’ll get people talking!
We all know basil pesto is a classic and loved by most, but this Basil Mint Pesto is a fun spin on the traditional pesto recipe.
Just like basil pesto, this Basil Mint Pesto recipe is extremely versatile. Spread it on your favorite pizza, crackers, or toss it with your favorite pasta!
Mint Pesto Ingredients
You might be surprised that something with such big flavor, is made from a small handful of ingredients.
- slivered almonds
- basil packed
- fresh mint
- parmesan cheese
- extra virgin olive oil
- lemon zest and juice
*You can find the full list of ingredients plus measurements in the recipe card at the bottom of this post.
How To Make Pesto
This Basil Mint Pesto recipe is as simple as adding all the ingredients to a food processor and pressing “go”.
- Add the slivered almonds to a food processor and pulse on high until they are finely chopped. Then add the basil, mint, garlic, warm water, lemon zest and juice, salt, and pepper.
Then, set the processor on continuous speed, and puree until creamy while streaming the olive oil in. If you like a slightly chunky pesto, skip the water and stop the machine before it becomes smooth.
Pro tip: if you add the basil and mint at the very end instead of mixing it in with the rest of the ingredients, it’s less likely to bruise or lose flavor. This will also help it maintain its bright green color.
I suggest doubling the recipe and freezing it in ice cube trays for later. That way you can take out as much as you need!
How To Keep Pesto Bright Green
To keep pesto bright for a few days, blanch the mint and basil for 30-60 seconds in boiling water, then shock them in an ice water bath.
The boiling water kills the browning enzymes that cause the leaves to turn a brownish, olive color. AKA this will keep your pesto bright and pretty!
Can I Make Pesto In A Blender?
My first choice for making this pesto is with a food processor. It makes easy work and pulls everything together quickly. If you don’t have a food processor then all is not lost. You can make pesto in a blender, it just takes a little extra work.
To make this pesto in a blender, pack about half the mint and parsley leaves in the bottom of the blender pitcher and add the water. Keep blending, stopping, stirring, and scraping until they are well chopped. Add more leaves and the olive oil, repeating the stopping and stirring until chopped. Add the nuts last, and be patient!
More Pesto Recipes To Try
- Pea Pesto Tomato Crostini
- Mint Pesto Prosciutto Pasta
- Creamy Basil Pesto Shrimp Pasta
- Creamy Sun Dried Tomato Pesto Chicken
WANT TO TRY THIS BASIL MINT PESTO RECIPE?
PIN IT to your pesto recipes, condiment recipes, or pasta sauce recipes board to save it for later!
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Did you make this recipe? Post a photo on Instagram and tag me @JZEATS or #JZEATS so I can see! Leave a comment below and let me know what you think, too!
- 1/2 cup slivered almonds
- 2 cups fresh basil packed
- 1/2 cup fresh mint, packed
- 1 garlic clove
- 1/2 cup parmesan cheese
- 1/2 cup extra virgin olive oil
- 1/4 cup warm water
- 1 lemon zest and juice from half the lemon
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Add the slivered almonds to a food processor and pulse on high until they are finely chopped. Then add the basil, mint, garlic, warm water, lemon zest and juice, salt, and pepper. Then, set the processor on continuous speed, and puree until creamy while streaming the olive oil in. If you like a slightly chunky pesto, skip the water and stop the machine before it becomes smooth.