Awhile back, I made Tortellini with Mint-Basil Pesto from the May 2014 issue of Cooking Light. The whole dinner was so delicious–light and fresh and wholesome and feel-good and even my pickypickypicky eater (like the one who makes me not want to cook because things either end in tears or pouting) cleaned his bowl. But the pesto was the definite star of the show.
Sometimes traditional basil is a little heavy for me, and I’m not a huge fan of pine nuts, but the mint here isn’t super minty, it just brightens up that strong basil flavor. This Mint-Basil Pesto is delicious on pasta, pizza, garlic bread, spread on flank steak or pork tenderloin and grilled, anything with a little Mediterranean flair.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Fresh mint leaves
- Fresh basil leaves
- Fresh garlic
- Green onion
- Toasted almonds – You can toast these yourself or buy pre-toasted almonds near the salad mix ins.
- Parmesan cheese – Freshly grated.
- Fresh lemon zest
- Freshly squeezed lemon juice
- Olive oil
How to Make Mint-Basil Pesto
- Place the herbs, garlic, green onion, almonds, parmesan, lemon, and lemon juice in the small bowl of a food processor or in a small blender jar. Process until the herbs have broken down. With the blender/processor running, add the olive oil in a steady stream until desired consistency is reached. That’s it! This makes about 1 cup of pesto.
Storing and Other Tips
- Store finished pesto in an airtight container in the fridge and enjoy within 3-5 days for best results.
- Freeze in individual portions for up to 3-6 months.
Frequently Asked Questions
Yep! Make this a day or two ahead of time and and add a thin layer of olive oil over the top before sealing your storage container to help preserve the bright green color.
Yep! Omit them completely or sub something else like pepitas or sunflower seeds.
This is due to oxidation. You can add a little extra lemon juice if desired, or pour a thin layer of olive oil over the top before sealing the storage container.
Mint-Basil Pesto
Equipment
Ingredients
- 1 cup fresh mint leaves
- 1 cup fresh basil leaves
- 2-3 cloves garlic
- 1 green onion trimmed
- ¼ cup chopped toasted almonds
- ¼ cup freshly grated Parmesan cheese
- zest of 1 large lemon
- 2 tablespoons freshly squeezed lemon juice
- 5-6 tablespoons olive oil garlic or lemon olive oil is delicious
Instructions
- Place the herbs, garlic, green onion, almonds, parmesan, lemon, and lemon juice in the small bowl of a food processor or in a small blender jar. Process until the herbs have broken down. With the blender/processor running, add the olive oil in a steady stream until desired consistency is reached.
Notes
- Store finished pesto in an airtight container in the fridge and enjoy within 3-5 days for best results.
- Freeze in individual portions for up to 3-6 months.
Questions & Reviews
I am not the biggest mint fan, but decided to try this when we were gifted a bunch of fresh mint from our neighbor. I was pleasantly surprised! The mint is not overpowering here, it just added a bit of brightness that made this different from traditional basil pesto. I really enjoyed it!
Okay, I actually stopped being lazy, reread the post and saw that you listed what else you could put it on! I think it might be good on grilled chicken, too?
This looks amazing. What can you use it with besides pasta?
How do you measure the mint and basil? When it says 1 C. does that mean 1 C. smooshed and packed down or is it just loose fluffly leaves 1 C.?