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    Where Is My Spoon > Recipes > Dips and Sauces

    Mint Basil Pesto

    Published by: Adina June 14, 2022 ยท Last modified: June 15, 2024 Leave a comment
    Jump to Recipe
    pinterest image for pesto in a jar.

    This aromatic mint basil pesto with pine nuts, lemon juice, and Parmesan is refreshing and perfect for pasta, sandwiches, salads, and so on.

    jar of basil mint pesto with pine nuts and mint leaves around it.

    This mint basil pesto recipe is a delicious spin on a classic basil pesto. It's super easy to make and incredibly versatile. A small jar of pesto is something you should always have in the refrigerator (or freezer); it has saved dinner so many times. When I have no idea what to cook, my first choice is always pasta with an easy pesto sauce.

    One of my favorite things about late spring and early summer is watching and taking care of my overflowing herb patch. Vast bushes of mint, lemon balm, different types of thyme, sage, parsley, coriander, and so on. I admit I canโ€™t grow basil outside; the climate will not allow it, but I always have a huge basil pot on my windowsill.

    If you like pesto just as much as we do, check out some other aromatic pesto recipes: Lemon Balm Pesto, Wild Garlic Pesto, or Lovage Pesto.

    Jump to recipe
    • Recipe ingredients
    • Variations
    • How to make mint basil pesto?
    • Good to know!
    • Recipe FAQ
    • How to use mint basil pesto?
    • Recipes using pesto
    • Recipe
    • Aromatic Mint Basil Pesto

    Recipe ingredients

    listed ingredients for pesto with basil, mint, pine nuts, parmesan, lemon, garlic, oil.

    All simple ingredients, but they have to be of good quality.

    Regular fresh basil leaves: The kind you will be more likely to find in the grocery store.

    Fresh mint leaves: Peppermint or spearmint or a mixture of the two. I use a mix most of the time, I have two huge bushes that kind of grow into each other, and I donโ€™t always pay attention to what I pick.

    Parmesan: Freshly grated Parmesan cheese from a wedge. Never use pre-grated Parmesan for making pesto (or anything else actuallyโ€ฆ).

    Pine nuts: The kind of nuts traditionally used for making basil pesto. However, you can use other nuts instead.

    Extra virgin olive oil: I prefer a milder, fruitier olive oil. It has to be good quality, good-tasting oil as it is an important part of the ingredient list.

    Garlic: 2-3 grated garlic cloves or more to taste.

    Freshly squeezed lemon juice.

    Spices: Fine sea salt or Kosher salt, freshly ground black pepper, some red pepper flakes, or a pinch of cayenne pepper (to taste).

    Variations

    • You can use other nuts or seeds instead of the relatively pricey pine nuts. Almonds, walnuts, pistachios, and cashew nuts are all great for this basil mint pesto recipe.
    • For a nut-free pesto, use sunflower seeds/pepitas.
    • You can add some parsley leaves as well.
    • Sub the Parmesan with Pecorino or another hard cheese. For a vegetarian recipe, use cheese made without animal rennet.
    • If the lemon is organic and unwaxed, zest it and add 1-2 teaspoons (to taste) of lemon zest to the mixture.

    How to make mint basil pesto?

    • Wash the herbs, shake them well over the sink to remove some excess water, then pat them as dry as possible with kitchen towels.
    • Pick the leaves from the stems and measure the amounts you need. I prefer to use a digital kitchen scale (the Amazon affiliate link opens in a new tab); I find that measuring leaves in cups is almost impossible.
    • Mix: Place all the ingredients except the olive oil in a food processor. Pulse a few times until well combined. Scrape down the walls and the bottom of the blender pitcher and repeat.
    • With the motor running, add the olive oil in a steady stream. Blend until the mixture is smooth. You can add more oil for a smoother consistency, but itโ€™s fine as it is for us.
    • Adjust the taste with salt, pepper, and lemon juice and blend again.
    ingredients for pesto in a thermomix.

    Instructions for Thermomix users

    • If you use this kitchen gadget to make the basil and mint pesto (like I do), you donโ€™t have to grate the Parmesan and the garlic; the food processor can manage just about anything.
    • Mix: Place all the ingredients (including the olive oil) into the machineโ€™s bowl and blend on Speed 10 until the mixture is smooth. Scrape the walls of the machine several times in between.
    • Tip: However, making pesto in the Thermomix only works well if you make a large batch, at least twice this amount, preferably three times.
    • In this case, place about half of the herbs in the Thermomix first, process on Speed 5-6 them until finely chopped, add the rest, and mix again. Then, add the remaining ingredients and blend the pesto on Speed 10.
    close up vibrant green pesto in a jar seen from above.

    Good to know!

    Taste the olive oil that you intend to use. If you find it too bitter, replace โ…“ or ยฝ of it with neutral-tasting oil, like canola.

    Cover it with a very thin layer of olive oil in the fridge to prevent it from oxidizing and retain its bright green color.

    When mixing it with pasta, I always add a few tablespoons of the pasta water to loosen it a bit. You can also mix it with some heavy cream or a mixture of cream cheese and a little milk (or pasta water).

    Recipe FAQ

    Is this pesto vegetarian?

    Not if you make it with Parmesan, which is made with animal rennet. To make it vegetarian, use cheese made with artificial rennet.

    How much pesto does the recipe yield?

    Two small jars. A total amount of 200 g/ 7 oz of mint and basil pesto.

    How to store pesto?

    Store in jars in the refrigerator; it will keep for at least two weeks.

    Can I freeze mint basil pesto?

    Definitely, I freeze all the pesto I make. Leave about 1 cm/ ยฝ- inch headspace when filling the jars and freeze them; they will keep for at least one year. Defrost in the fridge or on the counter.

    How to use mint basil pesto?

    • Make sandwiches or pizza. Simple cheese and pesto sandwiches are fantastic. Any cheese tastes amazing, but my favorite combination is with Camembert or Brie.
    • Make wraps or fill pita bread: Fill them with cream cheese, pesto, salad leaves, and/or other veggies and cheese (feta is my favorite), or make chicken or tuna wraps.
    • Stir a few teaspoons with roasted or boiled potatoes, cooked rice, gnocchi, and, of course, pasta. Add to the Bratwurst Soup.
    overhead view of pesto in a jar, mint and basil leaves aroud it.

    Recipes using pesto

    • tuna pesto pasta sprinkled with parmesan in a white bowl seen from above
      Tuna Pesto Pasta
    • zucchini with pesto on a plate.
      Zucchini with Pesto
    • roasted vegetable pesto pasta sprinkled with parmesan and with a fork in it.
      Roasted Vegetable Pesto Pasta
    • puff pastry nibbles with pesto on the table
      Puff Pastry Nibbles (with Pesto)

    Do you like this recipe?

    Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Donโ€™t forget to tag #whereismyspoon when you try a recipe!

    Recipe

    jar of basil mint pesto with pine nuts and mint leaves around it.

    Aromatic Mint Basil Pesto

    Aromatic basil mint pesto with pine nuts, lemon juice, and Parmesan, this refreshing, delicious pesto is perfect for pasta, sandwiches, salads, and so on.
    5 from 2 votes
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    Course: Dips, Sauces and Dressings
    Cuisine: Italian
    Prep Time: 15 minutes minutes
    Cook Time: 1 minute minute
    Servings: 2 small jars (total 200 g/ 7 oz)
    Calories: 477kcal
    Author: Adina

    Equipment

    • 1 Food processor
    • 2 Small jars
    Prevent your screen from going dark

    Ingredients 

    • 30 g basil 1 oz, Note 1
    • 35 g mint 1.2 oz
    • 2 large garlic cloves
    • 15 g pine nuts โ…› cup/ ยฝ oz
    • 50 g Parmesan freshly grated, ยฝ cup/ 1.8 oz
    • 2 tablespoons lemon juice freshly squeezed
    • 75 ml olive oil โ…“ cup/ 2.5 fl. oz
    • ยฝ teaspoon fine sea salt or Kosher
    • ยผ teaspoon black pepper
    • ยฝ teaspoon red pepper flakes

    Instructions

    • Prepare the herbs: Wash them, shake them well over the sink to remove the excess water, then pat them as dry as possible with kitchen towels.
    • Pick the leaves from the stems and measure the amounts you need (Note 1).
    • Mix: Place the leaves, grated garlic cloves, pine nuts, grated Parmesan, lemon juice, salt, pepper, and chili flakes in the food processor. Pulse a few times until well combined. Scrape down the walls and repeat.
    • Add oil: Scrape the walls of the food processor again. With the motor running, start adding the olive oil. Blend until the mixture is smooth. You can add more oil for a smoother consistency, but itโ€™s fine as it is for us.
    • Adjust the taste with salt, pepper, and lemon juice and blend again. Transfer to jars.

    Notes

    1. I prefer to use a digital kitchen scale (Amazon affiliate link). I find that measuring leaves in cups correctly is almost impossible. Not to mention that it takes ages.
    2. Thermomix instructions:
    • Make at least the double amount of pesto, preferably more, the Thermomix will not manage to blend only a small amount of ingredients properly, but it works perfectly when you make more pesto.
    • Place ยฝ of the leaves in the bowl of the food processor and mix until finely chopped - Speed 5-6. Add the remaining leaves, pine nuts, whole garlic cloves, cubed Parmesan, lemon juice, salt, pepper, chili flakes, and olive oil.
    • Blend until smooth on Speed 10, scraping the walls of the food processor a few times in between.ย 
    • Adjust the taste and blend again.

    Nutrition

    Serving: 1jar | Calories: 477kcal | Carbohydrates: 7g | Protein: 11g | Fat: 46g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 28g | Cholesterol: 17mg | Sodium: 1006mg | Potassium: 253mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1885IU | Vitamin C: 15mg | Calcium: 376mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

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