Mint Pesto is a fresh and bright twist on the classic basil pesto. Made with fresh mint, almonds, garlic, and olive oil, this pesto is vegan and gluten-free. The sauce comes together in minutes and pairs well with just about anything.
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What makes this Mint Pesto stand out is its light, cooling flavor that feels fresh and summery. Unlike a traditional pesto, this version uses mint for a bright taste and almonds, instead of pine nuts, for a subtle sweetness. It is smooth, simple, and a little different.
You can toss it with pasta, spoon it over grilled veggies, or serve it with fish like my Salmon with Pesto. If you love experimenting with different flavors, try my Pistachio Pesto or Arugula Pesto next. Having a few pesto recipes up your sleeve makes weeknight dinners and entertaining so much easier.
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This recipe was adapted from The Kitchn.
Ingredients
You will need the following ingredients to make this mint pesto recipe:
Ingredient Notes
- Mint - I choose 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 used spearmint, instead of peppermint, as it's easily found in the grocery store.
- 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.
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.
Confidence 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.
You can easily use this mint pesto as a replacement for basil pesto in the Tortellini Pasta Salad or the Chicken Pesto Pasta Salad!
Frequently Asked Questions
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.
Main Course Meals To Use Pesto With
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 tbsps almonds blanched, slivered
- 1 clove of garlic peeled and cut in half
- ½ lemon zested
- salt and pepper to taste
- 2 ½ tbsps 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 tbsps 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 tbsps extra virgin olive oil
- Season with salt and pepper to taste.salt and pepper
Gwen Wolken says
The best sauce for lamb!