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Pesto with Basil & Mint

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2 Cups
20 min
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EasyEasyKid FriendlyQuickPrep AheadGood for LeftoversWeeknight DinnerUnder 30 minutesItalianAmericanVegetarianNut FreeHealthyPot LuckWeekendWeeknightWeekdayMain CourseFor FourDinnerFor TwoFor One

When the Basil and Mint are abundant in our CSA box, I make this pesto. I include a stellar tip in the directions that helps keep this pesto vibrant in color. It's bright and fragrant, freezer friendly, and I include tips for an alternate ingredient if you're looking to keep it nut free!

Use this on burgers mixed with a little mayo, toss with roasted shredded chicken for a sandwich, mix with some lemon juice and olive oil to make a vinaigrette for summertime salads or... toss together with your pasta! The possibilities are endless.

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Special Equipment

Saucepan (2 quart)


fresh basil leaves, packed
fresh mint leaves, packed
fresh parsley leaves, packed
whole garlic clove, peeled
toasted pine nuts
kosher salt
ice water
extra virgin olive oil
freshly grated parmigiano reggiano


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