Mint Pesto

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This bright, zesty mint pesto is loaded up with delicious fresh flavors. It’s easy to make in the food processor, and great to use up lots of mint leaves.

It’s also freezable in small convenient portions, perfect to toss it, scoop it, drizzle it, stir it into salads, soups, roasted veggies, potatoes and more!

Top view of a glass jar full of bright green mint pesto.

I think that this easy pesto with mint deserves a place in every pesto repertoire! And if you think that mint is overpowering or too punchy for a pesto recipe, it’s not.

Surprisingly, the intense flavor of mint blends perfectly with the other ingredients making a pesto that’s quite delicate, fresh and balanced.

Although many pesto recipes call for pine nuts or almonds, I make my own mint pesto with cashews. These lovely nuts add body and flavor, they lend to a deliciously smooth texture and make the mint mellow.

And, as with any pesto recipe, this one is quite forgiving, quick to make in the food processor or blender, and it can be used in countless dishes.

It also happens to be healthy, vegan, and gluten-free too!

List of the ingredients

  • Fresh mint leaves
  • Cashews or almonds
  • Extra virgin olive oil
  • Garlic
  • Lemon
  • Salt & pepper

And a food processor…

The ingredients to make this mint pesto recipe are arranged over a white background.

How to make mint pesto

(Note: this is a quick description with step-by-step photos, the full recipe is at the bottom of the page)

  • Remove the mint leaves from the stems.
  • Wash and drain the mint leaves. I use a convenient salad spinner!
Close-up of a bunch of fresh mint leaves.
  • Place all the ingredients in a food processor and whizz until smooth.
  • Taste and adjust the seasoning to your taste.
  • Transfer the pesto to a glass bowl or a glass jar.
Top view of a salad spinner full of mint leaves and a food processor bowl full of mint pesto ingredients.

Recipe notes

Mint pesto ingredients

Fresh mint leaves: to measure these, lightly pack them down into a measuring cup or use a kitchen scale if you wish. However, the recipe is very forgiving.

Cashews: they add body and flavor making the pesto thick and spreadable. However, feel free to change up the nuts: almonds or pine nuts work just fine.

Extra virgin olive oil: it’s absolutely the best with its rich, fruity flavor. Don’t be tempted to replace extra virgin olive oil with water, it won’t be the same.

Lemon: both zest and the juice work so well with mint!

Garlic: it’s a must, but don’t overdo it. A small garlic clove adds flavor without being overpowering. I used half of the large garlic clove you see in the picture.

Salt & pepper: be sure to taste and add more salt and pepper if needed.

Top view of a spoon full of mint pesto.

How to store mint pesto

Fridge: it keeps well for 3 days in a glass jar or in a glass bowl, possibly covered with a layer of clingfilm pressed to the surface.

Freezer: it’s also freezable, small convenient portions can be frozen in an ice cube tray as I do here with my parsley pesto.

More recipes with mint?

Here are a few delicious recipes to use up your fresh mint, plus a handful roundup of 15 refreshing mint recipes to try this summer!

Close-up of a glass jar full of mint pesto with crusty bread in the background.
Recipe update: originally published in September 2019, this recipe and this post have been updated.

And if you love pesto recipes…

Here are a few of my easy pesto and sauce recipes made with a handful of ingredients and a food processor!

If you make this mint pesto, or if you have any questions, let me know! Leave a comment or rate it. I would love to hear from you! 

And for more recipe updates, subscribe my newsletter and follow me on InstagramPinterest and Facebook.

Close-up of a glass jar full of mint pesto.
Print Recipe
5 from 2 votes

Mint Pesto

This mint pesto is light, deliciously creamy, and loaded with fresh flavor. It's also quick to make, vegan, gluten-free, and healthy!
Note: the recipe has been modified and updated.
Quantity: recipe yields 1 small jar (approx ½ cup/125 ml)
Prep Time10 minutes
Total Time10 minutes
Course: pesto
Cuisine: Italian, vegan
Keyword: Mint pesto
Servings: 8
Calories: 91kcal
Author: Katia

Ingredients

  • 3 cups (35-40 grams) mint leaves, lightly packed and stems removed
  • ¼ cup (35 grams) cashews or almonds
  • 1 garlic clove, sliced
  • 4 Tablespoons extra virgin olive oil
  • 2 Tablespoons lemon juice
  • 1/3 lemon, zest
  • 1/4 tsp salt, plus more to taste
  • Freshly ground black pepper, to taste

Instructions

  • Remove the mint leaves from the stems, wash them and drain them possibly using a salad spinner.
  • Add the extra virgin olive oil to the food processor first, then add the rest of the ingredients.
  • Season with salt and freshly ground pepper and blitz to a smooth paste, adding a tablespoon or two of cold water to help it along if necessary.
  • Taste it and season again according to your liking.
  • If you don't use it straight away, place the pesto into a glass bowl or a glass jar, and cover with a thin layer of olive oil or clingfilm pressed to the surface to prevent oxidation. It's also freezable in small portions (an ice cube tray would be great).

Notes

To make this pesto in a blender: work in batches starting with half the mint leaves, olive oil, and lemon juice. Blend, stop and scrape the edges of the bowl. Add the nuts last with 1 or 2 Tablespoons of cold water if needed. Making pesto in a blender takes extra work, but it works fine
Nutrition facts: the nutrition values are  for one serving and are based on an online nutrition calculator.  It’s an estimate only and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.
 

Nutrition

Calories: 91kcal | Carbohydrates: 2g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 75mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin A: 213IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 1mg

6 Comments

  1. Do you use raw, unroasted cashews?

    1. Yes, unroasted cashews. : )

  2. 5 stars
    Delicious! I’m KETO so this will make a great sauce for my chickpea pasta. I did add 3/4 cup of cooked green peas to it.

    1. Great, I’m so pleased you love this recipe.
      Thanks so much for sharing, Lynlee! xx

  3. 5 stars
    Sooooo delicious! Eating it on crackers

    1. What a lovely feedback, Emma! : )
      Thank you and have a great day. x

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