Fresh, vibrant, and ready in just 10 minutes, this Mint Pesto is a bright twist on a classic sauce. Made with fresh mint, almonds, garlic, and olive oil, it's naturally vegan and gluten-free with a light, herbaceous flavor that works tossed with pasta or spooned over vegetables. If you love a more traditional version, you can also try this classic Basil Pesto recipe for a richer take on pesto.
Mint Pesto At A Glance
- ⏱️ Total Time: 10 minutes
- 👩🍳 Servings: 4
- 🌍 Cuisine Type: Mediterranean / Italian-Inspired
- 🥄 Flavor Profile: Fresh mint blended with garlic, almonds, and olive oil for a bright, herbaceous sauce with a subtle nuttiness and citrusy lift
- 🥗 Dietary Info: Naturally vegan, gluten-free, and dairy-free
- 📦 Storage Notes: Store in an airtight container in the refrigerator for up to 5 days; add a thin layer of olive oil on top to prevent browning. Freeze in cubes for up to 3 months
- ⭐ Why You'll Love It: A quick, versatile sauce that adds fresh flavor to everything from pasta to vegetables, with a lighter twist than traditional pesto
Save And Summarize This Recipe
Mint pesto is a fresh twist on the classic, but it fits right into a broader family of herb-based sauces. If you enjoy experimenting with different variations, you might also love a Pistachio Pesto for something a little richer, or even a Peppery Walnut Arugula Pesto that leans slightly more savory. Each one brings its own personality, and this mint version stands out for its brightness and versatility.
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Once you have it this pesto, there are so many ways to use it. Toss it with pasta, spoon it over grilled fish like Salmon With Pesto, or mix it into a Chicken Pasta Salad for an easy meal. It is just as good drizzled over vegetables like Roasted Cauliflower or Grilled Portobella Mushrooms. It is the kind of sauce that works quietly in the background, adding fresh flavor wherever it lands.
This recipe was adapted from The Kitchn.
Key Ingredients
You will need the following ingredients to make this mint pesto recipe:
- Mint - I chose to make a mint pesto as a way to replace the mint jelly my husband likes on his lamb. Mint is light and refreshing. Be sure to use only the leaves since the stems can be bitter-tasting. I also tested using spearmint, instead of peppermint, as it's easily found in the grocery store. I love adding mint to my Lemon Tahini Sauce as it adds a nice kick.
- Almonds - After taste testing this recipe, I chose to stick with almonds. Almonds bring a subtle sweetness and creamy texture that helps to balance the sharp taste of garlic. They are also easier to find than traditional pine nuts.
See the recipe card for quantities.
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Variations:
- Nuts and Seeds: Use walnuts, pistachios, or cashews instead of almonds or replace the almonds with sunflower or pumpkin seeds for a nut-free version.
- Herbs: Mix in basil, parsley, or cilantro for a flavor change.
- Spice: Stir in red pepper flakes for a little heat.
- Cheese: Add parmesan or pecorino if you don't need it to serve it vegan. If you add cheese you will need to add more olive oil to bring the pesto to the right consistency.
How To Make Mint Pesto: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: Using a food processor, add the almonds and the garlic. Process until chopped.
Step 2: Add the lemon zest and process to combine.
Step 3: Add the mint leaves and process until finely chopped.
Step 4: While the food processor is running, slowly drizzle the olive oil into the bowl and process until combined into a loose paste. Season with salt and pepper to taste.
Recipe Tips
- Adjust the garlic to taste. One large clove will give a big garlic flavor so if you want less, use a half of a clove.
Gwen's Pro Tip
When choosing mint, choose mint leaves that are bright green and do not include the stems in this pesto. The stems will be bitter tasting.
This mint pesto is especially good when paired with simple, unfussy dishes that let the flavor shine. Toss it with pasta like a Tortellini Salad for an easy, crowd-friendly option, or spoon it over Grilled Chicken Kabobs for a fresh, herbaceous finish. It also works beautifully alongside roasted vegetables, grains, or even spread onto warm bread, making it an effortless way to pull a meal together without much extra effort.
Mint Pesto FAQ's
Yes! You can always swap the nuts for seeds. Pumpkin and sunflower seeds work just fine.
Yes! Place pesto into ice cube trays. Cover and freeze. Pop the cubes out and place in a freezer-safe bag and store for up to 3 months.
Other Sauces And Condiments
Let me know your thoughts on Mint Pesto by leaving a star rating below or by sharing it on Facebook, Instagram, or Pinterest!
Thank you!
Gwen
Fresh Mint Pesto (Vegan + Gluten-Free)
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Equipment
Ingredients
- 2 cups light packed mint leaves no stems
- 2 ½ tablespoons almonds blanched, slivered
- 1 clove of garlic peeled and cut in half
- ½ lemon zested
- salt and pepper to taste
- 2 ½ tablespoons extra virgin olive oil or more if necessary
Instructions
- Using a food processor, add the garlic clove and the almonds. Process until they are chopped.2 ½ tablespoons almonds, 1 clove of garlic
- Add the lemon zest. Process to combine.½ lemon
- Add the mint leaves and process until the mixture is finely chopped.2 cups light packed mint leaves
- While the food processor is running, slowly add the olive oil until the mint is a loose paste. Add more if you want a looser sauce.2 ½ tablespoons extra virgin olive oil
- Season with salt and pepper to taste.salt and pepper
Gwen Wolken says
The best sauce for lamb!