This basil-mint pesto is a refreshing sauce that pairs perfectly with pasta dishes, grilled meats, or even as a dip. Classic pesto is already incredibly tasty and versatile, but the mint and lemon juice make this version truly unique.
Pesto is a green salsa from northern Italy. Traditionally, it contains just five ingredients: basil, garlic, pine nuts, grated hard salty cheese, and olive oil. From there, the possibilities are endless.
Technically, pesto should be chopped with a knife or ground in a mortar and pestle, but we’re using a blender because this gets the job done in minutes. Honestly, we don’t notice the difference.
You can easily tweak the ingredients in this recipe to suit your taste. Love garlic? Add a few extra cloves. Do you prefer a budget-friendly alternative to Parmesan? Swap it for Pecorino or Grana Padano. Want a vegan version? Use nutritional yeast instead of cheese. Need a nut-free option? Sunflower seeds work great in place of pine nuts.
Fresh pesto keeps well in the fridge for about two weeks. If you’re making a large batch, you can freeze it. Spread the pesto into an ice cube tray, freeze, then transfer the cubes to a ziplock bag for easy use later.
Are you planning to make this basil-mint pesto? Let us know in the comments below! Snap a photo and share it on social media. Tag @bbqhelden so we can see your delicious creation.
Ingredients
- 150 gr pine nuts
- 2 cloves of garlic
- 35-40 gr fresh basil leaves
- 10-15 gr fresh mint leaves
- 50 gr Parmesan cheese
- Juice of half a lemon
- Olive oil
- Salt and pepper to taste
Instructions
- Add the pine nuts, garlic, basil, mint leaves, Parmesan, and lemon juice to a blender.
- Pulse until you get a thick, smooth sauce.
- Slowly drizzle in olive oil while blending until the pesto reaches your desired consistency.
- Taste and adjust with salt and pepper as needed.
