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    Urban Bliss Life » All Recipes » Dips, Sauces, Seasonings » Mint Pesto

    Published: August 12, 2022 / Updated: August 14, 2022 by Marlynn Jayme Schotland · This post may contain affiliate links.

    Mint Pesto

    1 shares
    Jump to Recipe Print Recipe
    white scalloped bowl filled with mint pesto with mint leaves around the top of the bowl on a bright blue background with title text overlay.
    white scalloped bowl filled with mint pesto with mint leaves around the top of the bowl on a bright blue background with title text overlay and mint leaves on top.
    white scalloped bowl filled with mint pesto with mint leaves around the top of the bowl on a bright blue background with title text overlay.

    This Mint Pesto is easy to make in under 15 minutes with just 5 ingredients. It's delicious to use as a sauce, a dressing, a dip, or condiment -- so many possibilities!

    white scalloped bowl filled with mint pesto with mint leaves around the top of the bowl on a bright blue background.

    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 delicious way to use up spring & summer mint!

    Jump to:
    • 🌟 Why you'll love this recipe
    • 🛒 Ingredient notes
    • ✅ Step-by-step instructions
    • 👩🏻‍🍳 Recipe FAQs
    • 🍳 Kitchen tools and equipment
    • 🍽 Serving ideas
    • More related recipes
    • Mint Pesto

    🌟 Why you'll love this recipe

    bunch of mint leaves in a white bowl on a bright blue background.

    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

    bowls filled with ingredients to make mint pesto: mint, basil, olive oil, parmesan, pine nuts, garlic.

    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, I love the addition of basil to add another layer of flavor to the pesto. You can absolutely make this 100% with just 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

    whole pine nuts in a food processor.
    blended pine nuts in a food processor.
    1. Add the pine nuts to a food processor. Pulse until the pine nuts resemble a thick paste.
    mint leaves, basil leaves, garlic, parmesan, and processed pine nuts in a food processor, to make mint pesto.
    food processor with mostly processed mint pesto ingredients: mint, basil, garlic, parmesan, pine nuts.

    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.

    white bowl with olive oil pouring into a food processor making mint pesto.
    fully blended bright green mint pesto finished processing in a food processor.

    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

    jar of mint pesto in the bottom right corner with bowl of pesto pasta in the top left corner, all on a bright blue background.
    What's the best type of mint to use in this pesto?

    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 I 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

    steak slices topped with mint pesto, with mint leaves as garnish on the top, on a white scalloped plate.
    white bowl with pasta and mint pesto with mint leaves as garnish, with a jar of mint pesto in the top right corner, all on a bright blue background with green and white napkin to the left side.

    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 delicious 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

    • Carrot Top Pesto
    • Creamy Avocado Pesto in Under 10 Minutes!
    • Easy Spinach Pesto
    • Pan-Seared Salmon with Almond Basil Pesto

    Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!

    white scalloped bowl filled with mint pesto with mint leaves around the top of the bowl on a bright blue background.

    Mint Pesto

    5 from 1 vote
    Prep Time: 5 mins
    Cook Time: 5 mins
    Total Time: 10 mins
    Recipe by Marlynn Schotland
    This mint pesto is bright and zingy! Easy to make and delicious as a dip, with bread, in sandwiches, or as part of a sauce for pasta.
    Servings: 8 servings
    Calories: 268kcal
    PRINT PIN RATE

    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 just 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.
    Tried this recipe?Please leave a star rating and comment! Then snap a pic of your dish and share it on social media. Tag @UrbanBlissLife and #UrbanBlissLife!

    Nutrition

    Calories: 268kcal | Carbohydrates: 3g | Protein: 3g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Cholesterol: 5mg | Sodium: 257mg | Potassium: 103mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 375IU | Vitamin C: 2mg | Calcium: 75mg | Iron: 1mg

    Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.

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      Marlynn Jayme Schotland 2021 profile pic

      Hi! Thanks for stopping by! I'm Marlynn - a cookbook author, writer, photographer, and mom of two teenagers + a lovable lab retriever. Here you'll find my fast, easy, and delicious recipes, wine pairings, and travel guides. I hold a WSET 2 with Distinction in wine, and am a member of Society of American Travel Writers (SATW) and the International Food, Wine, and Travel Writers Association (IFWTWA).

      More about me →

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