Mint Pesto
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Mint pesto is a refreshing twist on the original and pairs well with lamb, pasta, or roasted vegetables.
While I love a classic basil pesto, this mint version is a dreamy change from the usual. It’s light, fresh, and full of bright flavor without being overly minty—just enough mint to make it interesting without taking over.
I make my mint pesto with pistachios to keep that beautiful green theme going, but it’s very flexible. Pine nuts, cashews, or almonds all work well here, so you can use what you have on hand and still end up with something delicious.
Should I blanch the mint and parsley? No, blanching the mint is not necessary. The parsley gives the mint pesto its bright green color (as in our creamy pesto sauce recipe), and it will stay the same beautiful color for days.
How long does mint pesto last? This pesto recipe will keep well for 3-4 days in a jar in your fridge. It will be safe to eat for a few more days, but the flavor and color won’t be as fresh-tasting.
Mint pesto variations
- Switch the nuts. While we love using green pistachios in this recipe, you can use other nuts instead. Cashews, pine nuts, and almonds all work great.
- Make it dairy-free. Skip the parmesan for a lighter flavored pesto.
- Give it a stronger mint flavor. For a mintier flavor (but less brightly colored) pesto, use all mint.
How to use mint pesto
Much like a regular pesto, this one can be used in all sorts of ways. Here’s a few we like best:
- With lamb. It’s a wonderful change to the usual mint jelly.
- On roasted root veggies.
- With our Italian roasted cauliflower.
- Spread on a piece of crusty sourdough bread.
- As a dip for raw veggies.
Mint Pesto Recipe
Ingredients
- 2 cups mint (lightly packed )
- 1 cup parsley (lightly packed )
- ¼ cup salted, roasted pistachios (see notes)
- 2 tablespoons lemon juice
- 2 tablespoons grated parmesan cheese
- 1 clove garlic (smashed)
- 4-6 tablespoons cold water
Instructions
- Add the mint, parsley, pistachios, lemon juice, parmesan cheese, garlic, and 4 tablespoons of cold water to your blender.2 cups mint, 1 cup parsley, ¼ cup salted, roasted pistachios, 2 tablespoons lemon juice, 2 tablespoons grated parmesan cheese, 1 clove garlic
- Blend on medium speed (see notes) until the pesto is mostly smooth. Add additional water, 1 tablespoon at a time, if needed to thin the pesto and help it blend.4-6 tablespoons cold water
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
The Mint Pesto was delicious. I used some on cream cheese & crackers (so good), and then I experimented & used it to make a Mint Meatloaf. It was a big hit.
Mint Pesto Meat Loaf:
1 lb. Ground lamb
1/3 cup mint pesto
1 teaspoon. Salt
1/2 teaspoon ground black pepper
1/2 cup heavy cream
1 cup oatmeal
1/2 cup finely sliced scallions
2 eggs
Preheat oven to 350 degrees. Line raised edge cookie sheet with parchment paper.
Mix all ingredients together. Form loaf on a cookie sheet, and bake for
1 hour 20 minutes.
Slice & very lightly sprinkle with salt before serving.
What a wonderful idea! That really sounds delicious. Thank you for sharing your recipe!
3 cups all mint is good too! I used in meatloaf and gave it an extraordinary flavor 🙂
This was incredible! I served it with roast lamb last night and it was such a nice change from the mint jelly I usually use. Will be making this again!