This Mint Pesto is simple to make in under 15 minutes with simply 5 ingredients. It's tasty to use as a sauce, a dressing, a dip, or condiment — so many possibilities!
Each summer, we have way more mint in our garden than we can use for ourselves. Mint tends to be invasive, which is why it's recommended that you grow them in pots instead of the ground. But we love having so much mint to share with friends and family.
And, this mint pesto is another tasty way to use up spring & summer mint!
[feast_advanced_jump_to]🌟 Why you'll love this recipe
If you're looking for an alternative to the classic basil pesto, try this recipe and let us know what you think in the comments below!
We love this mint pesto – and hope you will too – because:
- It only required a few ingredients.
- This is a super FAST recipe that you can make in 15 minutes or less.
- It's super EASY to make.
- The recipe can be doubled or tripled to make more.
- You can freeze mint pesto and enjoy it for months to come!
Looking for more pesto inspiration? Try our Carrot Top Pesto, Avocado Pesto, and Spinach Pesto!
🛒 Ingredient notes
Mint – fresh mint leaves are the star of this pesto! Mint grows in abundance in the spring and summer, but you can usually find mint leaves year round in the produce section of your grocery store.
Basil – While mint is the star, We love the addition of basil to add another layer of flavor to the pesto. You can absolutely make this 100% with simply mint leaves if you prefer.
Pine nuts – These add that yummy nutty flavor you find in classic pesto. You can certainly leave out the pine nuts completely if you want.
✅ Step-by-step instructions
- Add the pine nuts to a food processor. Pulse until the pine nuts resemble a thick paste.
2. Add the mint leaves, basil leaves, garlic, parmesan, and salt to the food processor. Pulse until most of the ingredients have broken down a bit and combined.
3. With the food processor on, slowly add the olive oil through the top opening chute of the food processor.
4. Process until the pesto reaches your preferred consistency.
👩🏻🍳 Recipe FAQs
Spearmint has a bright, fresh flavor that translates well into pesto. But you can use almost any type of mint you can find.
What's the best way to store this pesto?Store mint pesto in mason jars or other airtight containers and refrigerate for up to one week.
Can We freeze mint pesto?Yes! Store in airtight, freezer-friendly jars in the freezer for up to six months.
🍳 Kitchen tools and equipment
You will need a food processor to make this mint pesto recipe.
You can also use a blender instead. However, you may need to stop and scrape down the sides more in-between blending to achieve the finer blended ingredients.
🍽 Serving ideas
You can use mint pesto in so many ways!
- Top steak with it — use it instead of chimichurri in this Cast Iron Rib Eye Steak recipe.
- Use it as a pasta sauce. Try it with this Creamy Pasta with Crispy Mushrooms recipe or mix it in with our popular Vegan Fettuccine Alfredo.
- Spread the pesto onto your sandwiches.
- We love it as a pizza sauce, like in this Shrimp Pesto Pizza!
- Enjoy it with your breakfast or brunch! Mix it into a breakfast scramble, or top your Air Fryer Hash Browns with it.
- It's tasty with seafood. Top Pan-Seared Salmon with the mint pesto or add a dollop to these Shrimp Cucumber Canapés at your next party.
More related recipes
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you truly loved it, please leave a comment further down on the page. Thank you!
Mint Pesto
By Marlynn Schotland Prep Time: 5 mins Cook Time: 5 mins Total Time: 10 mins Servings: 8 servings This mint pesto is bright and zingy! Simple to make and tasty as a dip, with bread, in sandwiches, or as part of a sauce for pasta.Equipment
- 1 Food Processor
Ingredients
- ½ cup pine nuts
- 3 garlic cloves
- 1 cup fresh mint leaves
- ½ cup fresh basil leaves
- ½ cup parmesan cheese, or dairy-free parmesan alternative
- ¾ cup olive oil
- ½ teaspoon kosher salt
Instructions
- In a food processor, pulse and blend the pine nuts simply until a paste forms.
- Add the garlic, mint, basil, parmesan cheese, and salt. Process and slowly pour in the olive oil through the top opening chute of the food processor while the ingredients are processed. Continue until well blended.
Notes
Storage: Store in an airtight container in the refrigerator for up to one week. Store in the freezer in an airtight freezer-friendly container for up to six months.Nutrition
Calories: 268 kcal, Carbohydrates: 3 g, Protein: 3 g, Fat: 28 g, Saturated Fat: 4 g, Polyunsaturated Fat: 5 g, Monounsaturated Fat: 17 g, Cholesterol: 5 mg, Sodium: 257 mg, Potassium: 103 mg, Fiber: 1 g, Sugar: 0.3 g, Vitamin A: 375 IU, Vitamin C: 2 mg, Calcium: 75 mg, Iron: 1 mgNutrition information is automatically calculated, so should only be used as an approximation.
