Pesto happens to be one of my favorite foods in the entire world. When fresh basil, garlic and olive oil are placed before me, I can’t help but turn to classic pesto. When I’m assembling bruschetta, grilled cheese or pasta, pesto usually happens to sneak it’s way in. I can whip up a batch of this green goodness and it would barely make it through a weekend. Besides the beautiful bright green presentation of homemade pesto, I know I’m getting an extra large serving of cleansing, beautiful basil.
Classic pesto always includes basil and you may find recipes with a few other herbs thrown in, most popularly, parsley. This time, we are experimenting with something else – mint! If you have fresh mint leaves that are crisp and new and are begging for a special use, this recipe is for you.
What are your first thoughts of a mint pesto? Too strong? Too strange? Let your mind rest knowing that while the flavor of mint is present, all the ingredients fuse together for a deliciously balanced spread. A few drizzles of maple syrup add the faintest sweetness while adding another dimension of creaminess. We love pesto that’s creamy and this sweetener helps give a creamy, smooth base. Basil and lemon help create a harmonious sauce that balance out the sweet. This pesto is still wonderful on all your favorite dishes with a twist. With lemon, garlic and olive oil, this pesto is familiar, yet intriguing and you’ll find it’s a perfect spring treat.
Mint Pesto (vegan, raw & gluten free)
Print Recipe
1 cup Fresh Mint Leaves
1 cup Fresh Basil Leaves
1/3 cup Walnuts
1/4 cup Pine Nuts
1 teaspoon Fresh Lemon Zest
2 Tablespoons Fresh Lemon Juice
1/2 Tablespoon Maple Syrup
1/2 teaspoon Sea Salt
1/2 teaspoon Pepper
Dash of Garlic
5-6 Tablespoons Olive Oil*
In a food processor combine the mint, basil and nuts and process until a rough paste. Add the other ingredients except for the oil and pulse until it just starts to come together. Add the oil, a little at a time, while pulsing on and off. Add enough oil to your desired consistency and you’re done!
*We like the consistency of our pesto to be different based on what we are making. This pesto is a little thicker, which is perfect for grilled cheese sandwiches or bruschetta. If you want this for a pasta sauce, you will want the full 6 tablespoons of oil, plus maybe a little more.
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Sammy says
How delicious was this?! I will be adding mint to every pesto now. :)
Babs says
I have tons of fresh sweet mint and basil in my garden. I can’t wait to try this recipe tomorrow. Will test it out and post again. Thanks so much! Oh yeah, can I use honey instead of the maple syrup and almonds instead of walnuts?
Babs
Chelsea says
Yes, you can absolutely use honey. Almonds can be substituted but we would suggest using walnuts if possible. We like almonds in pesto recipes but some people may not like the taste with the mint. So unless you know you love almonds in pesto, use the walnuts. :)
MadSCAR says
This pesto looks yummy! thanks for the recipe!
Kelli H (Made in Sonoma) says
I think it sounds delicious! There is this mexican inspired restaurant in SF that I love and they use mint in their salsa. It’s sooo good.