Mint Basil Pesto

A couple of years ago I started growing mint in my garden. It was absolutely exploding so I tried to figure out different places to use it. I decided to mix it with basil and make pesto. I wasn’t sure what to expect, but it is amazing! It’s fresh, bright, and flavorful. It doesn’t taste minty and adds the perfect herby touch to your pesto.

Mint Basil Pesto

This recipe is the perfect way to use the mint and basil from your garden all summer long!

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Side Dish

Servings 5

Ingredients

  

• 1 cup mint stems removed
• 1 cup basil stems removed
• 1/2 cup olive oil
• 1/2 cup parmesan cheese shredded
• 1/3 cup pine nuts (or walnuts)
• 1 garlic clove
• 1/2 tsp salt

Instructions

 

• Wash the mint and basil with cold water and dry.
• Add the mint, basil, olive oil, parmesan cheese, pine nuts, garlic, and salt to a food processor or blender. Blend for about 1-2 minutes. Wipe down the sides of the blender if there is any buildup. Add additional olive oil if your pesto is too thick.
• Serve on pasta, gnocchi, pizza, or anything else!

Notes

Feel free to add lemon juice to your pesto for a bright fresh flavor!

If you don’t exactly have a 1:1 ratio of mint to basil, that’s okay! You can just use 2 cups total, and mix and match however you want. 

If you have extra pesto, store in an air-tight container in the fridge for up to a week. I recommend pressing plastic wrap across the top to limit any exposure to air.